Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice

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Title
Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice
Authors
Keywords
Artocarpanone, Microemulsions, Preparation, Characterization, Antibrowning
Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 1033-1040
Publisher
Elsevier BV
Online
2015-07-28
DOI
10.1016/j.foodchem.2015.07.124

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