Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

Nicola Caporaso, Alessandro Genovese, Catherine Barry-Ryan, Raffaele Sacchi, Róisín Burke
  • Food & Function, January 2016, Royal Society of Chemistry
  • DOI: 10.1039/c5fo01269d
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The following have contributed to this page: Dr Catherine Barry-Ryan