Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions.
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| Description | scientific article |
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author: Fátima Paiva-Martins Marlene Costa Carlos Bravo-Díaz |
| Publication date | June 15, 2016 |
| Language | English |
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