Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This rese...

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Detalles Bibliográficos
Autores principales: Paradiso, Vito Michele, Flamminii, Federica, Pittia, Paola, Caponio, Francesco, Mattia, Carla Di
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602588/
https://www.ncbi.nlm.nih.gov/pubmed/33076439
http://dx.doi.org/10.3390/antiox9100996

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602588/
https://www.ncbi.nlm.nih.gov/pubmed/33076439
http://dx.doi.org/10.3390/antiox9100996

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