Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

Published 2016 View Full Article

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Title
Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions
Authors
Keywords
Emulsion, β-Carotene, Corn oil, Lipid oxidation, Carotenoid, Free radicals, Iron
Journal
FOOD CHEMISTRY
Volume 210, Issue -, Pages 242-248
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.foodchem.2016.04.075

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