Inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and ph...
Inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
The antioxidant properties of two apple dihydrochalcones, namely phloretin and phloridzin, were evaluated and compared with those of alpha-tocopherol and butylated hydroxytoluene (BHT). The effects were studied in an oil-in-water emulsion system containing methyl linolenate (ML), methyl eicosapentaenoate (MEPA), and methyl docosahexaenoate (MDHA) i...
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Full title
Inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin
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TN_cdi_doaj_primary_oai_doaj_org_article_85dabdad9f6646169cf7ef8c404005db
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_85dabdad9f6646169cf7ef8c404005db
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules15010251
