Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils
- 1 September 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (10) , 4874-4882
- https://doi.org/10.1021/jf991289a
Abstract
No abstract availableKeywords
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