Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids
Ewa Rokosik, Aleksander Siger, Magdalena Rudzińska, Krzysztof Dwiecki
Topics & Concepts
MicelleChemistryAntioxidantAutoxidationPhospholipidFood scienceOrganic chemistryBiochemistryMembraneAqueous solutionEdible Oils Quality and AnalysisFree Radicals and AntioxidantsAntioxidant Activity and Oxidative Stress