Mustard Seed: Phenolic Composition and Effects on Lipid Oxidation in Oil, Oil-in-Water Emulsion and Oleogel
Neda Martinović, Tomaž Polak, Nataša Poklar Ulrih, Helena Abramovič
Topics & Concepts
ChemistryAntioxidantFood scienceEmulsionOrganic chemistryComposition (language)PhilosophyLinguisticsPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsPlant biochemistry and biosynthesis