Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 31, 2013, Pages 7462-7469

  Zhao, Qin ^a   Ho, Chi Tang ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

citral degradation; coenzyme Q10; lipid oxidation; oil in water nanoemulsion

Indexed keywords

CHEMICAL DEGRADATION; CITRAL DEGRADATIONS; COENZYME Q; LIPID OXIDATION; NANOEMULSION; OPTIMUM CONCENTRATION; PRO-OXIDANT PROPERTIES; SOLID-PHASE MICROEXTRACTION;

DEGRADATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; OXIDATION;

MONOTERPENES;

EID: 84881255435     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4017527     Document Type: Article

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