Jia, Cai-Hua <br/><br/>
Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Dec 2015 
 - 10280-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.5b02423  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Caffeic Acids--chemistry<br/>Catechols--chemistry<br/>Emulsions--chemistry<br/>Molecular Structure<br/>Oxidation-Reduction<br/>Phenylethyl Alcohol--analogs & derivatives<br/>Soybean Oil--chemistry