Strategies to improve the performance of antioxidants in oil-in-water emulsions
Due to the limited number of approved antioxidants for food applications, several alternative strategies to improve antioxidant performance have been developed by focusing on synergistic antioxidant interactions. Susceptibility to lipid oxidation in food systems is the result of the summation of ant...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2012
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3545971 |