Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

Published 2019 View Full Article

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Title
Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 301, Issue -, Pages 125230
Publisher
Elsevier BV
Online
2019-07-23
DOI
10.1016/j.foodchem.2019.125230

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