Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions.

Food Chem

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Greece. Electronic address:

Published: February 2018

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http://dx.doi.org/10.1016/j.foodchem.2017.08.044DOI Listing

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