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The aim of this study was to investigate the influence of microencapsulation and addition of the phenolic antioxidant caffeic acid (CA) on the storage stability of olive oil. Olive oil in the absence or presence of 300ppm CA was encapsulated in 1.5% w/w sodium alginate shells. Encapsulated oil (with/without added CA) and unencapsulated oil were stored at 20 or 37°C for 30days and then subjected to...
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