Antioxidant effect induced by the essential oil of Pituranthos scoparius in a formulation of a whey spread emulsion

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	13163
Number of pages	12
Journal	Journal of Food Processing and Preservation
Volume	41
Issue number	5
DOIs	https://doi.org/10.1111/jfpp.13163
Publication status	Published - 1 Oct 2017

emulsion, essential oil, monoterpenes, oxidative stability, OXIDATIVE DETERIORATION, STABILITY, SEEDS, STEMS, SUBSTRATE, BIODIESEL, SYSTEMS, 2-DIMENSIONAL GAS-CHROMATOGRAPHY, PLANT ESSENTIAL OILS, EXTRACT

ID: 10313169