| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398321 | Food Research International | 2013 | 9 Pages |
Abstract
⺠Schaal oven conditions were applied to test oxidative stability of emulsions. ⺠Melissa officinalis aqueous extracts delayed oxidation in O/W and W/O/W emulsions. ⺠BHA effectively delayed oxidation in W/O/W emulsions. ⺠Stability of olive oil emulsions was unaffected by type of antioxidant or emulsion. ⺠Stability of linseed oil emulsions was affected by type of antioxidant or emulsion.
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Authors
Candelaria Poyato, Iñigo Navarro-Blasco, Maria Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán, Diana Ansorena,