Published in
Elsevier, Food Chemistry, (405), p. 134767, 2023
DOI: 10.1016/j.foodchem.2022.134767
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Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach
Journal article published in 2023 by
Federica Flamminii 
,
Riccardo De Flaviis,
Giampiero Sacchetti,
Francesco Caponio,
Vito Michele Paradiso,
Carla Daniela Di Mattia
,
Riccardo De Flaviis,
Giampiero Sacchetti,
Francesco Caponio,
Vito Michele Paradiso,
Carla Daniela Di Mattia
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