Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

C.D. Di Mattia, G. Sacchetti, D. Mastrocola, Dipak Sarker, P. Pittia

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)652-658
Number of pages7
JournalFood Hydrocolloids
Issue number6-7
Publication statusPublished - 3 Oct 2010

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