Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin

Published 2016 View Full Article

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Title
Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin
Authors
Keywords
Red bell pepper, 2-Hydroxypropyl-β-cyclodextrin, Molecular inclusion, Carotenoids
Journal
FOOD CHEMISTRY
Volume 208, Issue -, Pages 124-131
Publisher
Elsevier BV
Online
2016-04-03
DOI
10.1016/j.foodchem.2016.03.122

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