Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

Published 2014 View Full Article

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Title
Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 1, Pages 297-303
Publisher
American Chemical Society (ACS)
Online
2014-12-16
DOI
10.1021/jf5056024

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