Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulat...
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
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Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
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Scope and Contents
Contents
Vinegar and vegetable oil are frequently used in emulsion formulations, allowing the fabrication of new functional foods. In the present study, a potentially functional oil/vinegar dressing was formulated using an enriched omega-3 fatty acids oil blend (high-oleic sunflower and soybean oil) and several kinds of naturally occurring biophenols (white...
Alternative Titles
Full title
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
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Record Identifier
TN_cdi_proquest_journals_2664952434
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2664952434
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-022-03986-0
