Espinosa, Raquel Rainho
Inchingolo, Raffaella
Alencar, Severino Matias
Rodriguez-Estrada, Maria Teresa
Castro, Inar Alves
Funding for this research was provided by:
FAPESP
This article is maintained by: Elsevier
Article Title: Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2015.02.130
Content Type: article
Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.