Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration

Published 2020 View Full Article

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Title
Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration
Authors
Keywords
Curcumin, Stability, Emulsion, Antioxidant, Ascorbic acid, α-Tocopherol
Journal
FOOD CHEMISTRY
Volume 320, Issue -, Pages 126653
Publisher
Elsevier BV
Online
2020-03-20
DOI
10.1016/j.foodchem.2020.126653

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