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

University of Brighton

Research output: Contribution to journal › Article › peer-review

1 Invited talk
1 Oral presentation

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Functional Foods and Food Functionalisation.
Dipak Sarker (Presenter)
4 Feb 2015
Activity: External talk or presentation › Invited talk