HIGHLIGHTS
- who: Alina Bock and colleagues from the Department of Food Chemistry and Food Analysis, Institute of Food Technology and Food Chemistry, Technische Universitu00e4t Berlin, Gustav-Meyer-Allee, Berlin, Germany have published the article: Impact of Phenolic Acid Derivatives on the Oxidative Stability of -Lactoglobulin-Stabilized Emulsions, in the Journal: Antioxidants 2022, 11, x FOR PEER REVIEW of /2022/
- what: The experiments described by Iwahashi et_al indicated that Fe(III) forms a complex with caffeic acid, which cannot be reduced under the present conditions (pH 7.4 in this study) .
- how: The results showed . . .
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