Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method

Published 2010 View Full Article

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Title
Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 122, Issue 3, Pages 602-609
Publisher
Elsevier BV
Online
2010-03-15
DOI
10.1016/j.foodchem.2010.03.019

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