a direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. the pseudophase model interpretation of the cut-off effect论文.pdfVIP

Food Chemistry 175 (2015) 233–242 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpret