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Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid

✍ Scribed by M.P. Almajano; R. Carbó; M.E. Delgado; M.H. Gordon

Book ID: 111405195
Publisher: Institute of Food Technologists
Year: 2007
Tongue: English
Weight: 152 KB
Volume: 72
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2007.00387.x

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