Litcius/Paper detail

The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra

Evanthia Choulitoudi, Maria Xristou, Dimitrios Tsimogiannis, Vassiliki Oreopoulou

2021Food Chemistry26 citationsDOI

Topics & Concepts

ChemistryRosmarinic acidFood scienceEmulsionQuercetinChromatographyAntioxidantOxidative phosphorylationEthanolSaturejaBiochemistryEssential oilPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFree Radicals and Antioxidants
The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra | Litcius