Lopez de Arbina, Amaia <br/><br/>
Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions.  [electronic resource] 

 -  Food chemistry  Jun 2017 
 - 342-346 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.12.058  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Chromans--chemistry<br/>Emulsions--chemistry<br/>Olive Oil--chemistry<br/>Polysorbates<br/>Pyrenes--chemistry<br/>Water--chemistry