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  Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils.

Schwarz, K., Huang, S. W., German, J. B., Tiersch, B., Hartmann, J., & Frankel, E. N. (2000). Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. Journal of Agricultural and Food Chemistry, 48, 4874-4882. doi:10.1021/jf991289a.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-6BB2-C Version Permalink: https://hdl.handle.net/21.11116/0000-0001-6442-4
Genre: Journal Article

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290970.pdf (Publisher version), 408KB
 
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2001
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 Creators:
Schwarz, K., Author
Huang, S. W., Author
German, J. B., Author
Tiersch, B., Author
Hartmann, J.1, Author           
Frankel, E. N., Author
Affiliations:
1Jürgen Hartmann, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863319              

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Language(s):
 Dates: 2000
 Publication Status: Issued
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: eDoc: 290970
Other: 28803
DOI: 10.1021/jf991289a
 Degree: -

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Title: Journal of Agricultural and Food Chemistry
Source Genre: Journal
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Publ. Info: Easton, Pa. : American Chemical Society, Books and Journals Division
Pages: - Volume / Issue: 48 Sequence Number: - Start / End Page: 4874 - 4882 Identifier: ISSN: 0021-8561