دورية أكاديمية
Cut-off effect of radical tempo derivatives in olive oil-in-water emulsions
| العنوان: | Cut-off effect of radical tempo derivatives in olive oil-in-water emulsions |
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| المؤلفون: | López de Arbina, Amaia, Caroli-Rezende, Marcos, Aliaga, Carolina |
| المصدر: | Food Chemistry |
| المجموعة: | Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) |
| الوصف: | Three oil-in-water emulsions were prepared from mixtures of olive oil and Tween 20 in water. The effectiveness of a series of radical 2,2,6,6-tetramethylpiperidinoxyl (TEMPO) derivatives of variable lipophilicity in reactions with antioxidant Trolox, and |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | http://hdl.handle.net/10533/228861Test; wos: WOS:000394631400045 |
| DOI: | 10.1016/j.foodchem.2016.12.058 |
| الإتاحة: | https://doi.org/10.1016/j.foodchem.2016.12.058Test http://hdl.handle.net/10533/228861Test |
| حقوق: | info:eu-repo/semantics/openAccess ; Atribución-NoComercial-SinDerivadas 3.0 Chile ; http://creativecommons.org/licenses/by-nc-nd/3.0/clTest/ |
| رقم الانضمام: | edsbas.49EAF564 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2016.12.058 |
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