Synergistic effect of BSA on antioxidant activities in model food emulsions
- Author
- ALMAJANO, M. Pilar1 ; GORDON, Michael H1
[1] Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom - Source
Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 3, pp 275-280, 6 p ; ref : 20 ref
- ISSN
- 0003-021X
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity bovine serum albumin emulsions polyphenols proteins
- Keyword (fr)
- Antioxydant Emulsion Industrie corps gras Modèle
- Keyword (en)
- Antioxidant Emulsion Oils and fats industry Models
- Keyword (es)
- Antioxidante Emulsión Industria cuerpos grasos Modelo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15601496
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s11746-004-0895-6 
https://dx.doi.org/10.1007/s11746-004-0895-6
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