Lv6
2950 积分 2022-11-24 加入
Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism
5小时前
已完结
Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits
11天前
已关闭
Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
18天前
已完结
Use of different methods for testing antioxidative activity of oregano essential oil
18天前
已完结
The antioxidant activity of nanoemulsions based on lipids and peptides from Spirulina sp. LEB18
18天前
已关闭
Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol
19天前
已完结
Characteristics and Antioxidant Activity of Elsholtzia splendens Extract-Loaded Nanoparticles
19天前
已完结
Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr)
19天前
已完结
Enzymatic Synthesis and Antioxidant Activity of Mono- and Diacylated Epigallocatechin Gallate and Related By-Products
19天前
已完结
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
19天前
已完结
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