Article ID Journal Published Year Pages File Type
10539422 Food Chemistry 2012 8 Pages PDF
Abstract
► Green tea extract protects bulk vegetable oil against oxidation. ► Green tea extract shows antioxidant synergism with α-tocopherol in o/w emulsions. ► Green tea extract protects triglycerides rather than phospholipids.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems
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