Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

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作者： Mickaël,Laguerre ^[1] ; Luis J,López Giraldo ; Jérôme,Lecomte ; Maria-Cruz,Figueroa-Espinoza ; Bruno,Baréa ; Jochen,Weiss ; Eric A,Decker ; Pierre,Villeneuve

作者单位： CIRAD, UMR IATE, Montpellier, F-34398, France. ^[1]

主题词抗氧化剂(Antioxidants);桂皮酸盐类(Cinnamates);缩酚酸类(Depsides);乳状剂(Emulsions);酯类(Esters);脂类(Lipids);氧化还原(Oxidation-Reduction)

DOI 10.1021/jf904119v

PMID 20131842

发布时间 2023-12-13

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Journal of agricultural and food chemistry

2010年58卷5期

2869-76页

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Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

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Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

Journal of agricultural and food chemistry

相似文献

Journal of agricultural and food chemistry

相关期刊

检索历史清除