TY  - CHAP 
AU  - García Pérez, Pascual
AU  - Lozano Milo, Eva
AU  - Gallego Veigas, Pedro Pablo
AU  - Tojo Suárez, Maria Concepcion
AU  - Losada Barreiro, Sonia
AU  - Bravo Díaz, Carlos Daniel
PY  - 2019
SN  - 9781789857818
SN  - 9781789857825
UR  - http://hdl.handle.net/11093/4185
AB  - Addition of free radical scavenging antioxidants (AOs) is one of practical strategies controlling the oxidative stability in food emulsions. Attention has been directed toward AOs derived from natural plant extracts with the capacity to improve health...
LA  - eng
TI  - Plant antioxidants in food emulsions
DO  - 10.5772/intechopen.79592
ER  -