Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water-in-oil-in-water emulsion.
Viktorija EisinaitėRita KazernavičiūtėIngrida KaniauskienėPetras Rimantas VenskutonisDaiva LeskauskaitePublished in: Journal of the science of food and agriculture (2021)
The higher amount of extract suppressed lipid oxidation to a higher extent given the significant amount of polyphenolics in the extract. © 2021 Society of Chemical Industry.