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Journal Article

Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions

Peyman Ebrahimi; Ipek Bayram; Anna Lante; Eric A. Decker
Food Research International · Vol. 187 · pp. 114452 · 2024

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume187
Pages114452
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114452
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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