Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions
Crossref DOI link: https://doi.org/10.1007/s11483-014-9373-0
Published Online: 2014-10-09
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Di Mattia, Carla
Paradiso, Vito Michele
Andrich, Lucia
Giarnetti, Mariagrazia
Caponio, Francesco
Pittia, Paola
Text and Data Mining valid from 2014-10-09