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Published in 2023 at "Annual review of food science and technology"
DOI: 10.1146/annurev-food-060721-021636
Abstract: It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water…
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Keywords:
antioxidants emulsions;
phenolic antioxidants;
targeting interfacial;
interfacial location ... See more keywords