Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems

Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with differe...

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Detalles Bibliográficos
Autores principales: Costa, Marlene, Losada-Barreiro, Sonia, Magalhães, Júlia, Monteiro, Luís S., Bravo-Díaz, Carlos, Paiva-Martins, Fátima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150906/
https://www.ncbi.nlm.nih.gov/pubmed/34068499
http://dx.doi.org/10.3390/foods10051028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150906/
https://www.ncbi.nlm.nih.gov/pubmed/34068499
http://dx.doi.org/10.3390/foods10051028

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