| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543205 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Sensitiser solubility and pH affected photooxidation of tuna oil-added emulsion. ⺠Chlorophyll increased the oxidation of the emulsion under light. ⺠Erythrosine showed no significant effects on the photooxidation of the emulsion. ⺠Sodium azide increased oil photooxidation in the acidic emulsion. ⺠Singlet oxygen oxidation was higher in the emulsion with less acidic pH.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sojin An, Edwald Lee, Eunok Choe,