Published in
Elsevier, Food Chemistry, (182), p. 95-104, 2015
DOI: 10.1016/j.foodchem.2015.02.130
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Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters
Journal article published in 2015 by
Raquel Rainho Espinosa,
Raffaella Inchingolo,
Severino Matias Alencar,
Maria Teresa Rodriguez-Estrada 
,
Inar Alves Castro
,
Inar Alves Castro
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