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.

doi:10.1021/jf991289a

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

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Hartmann, J.
Jürgen Hartmann, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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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.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0015-6BB2-C

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