Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

Published 2011 View Full Article

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Title
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 3, Pages 1221-1229
Publisher
Elsevier BV
Online
2011-12-07
DOI
10.1016/j.foodchem.2011.11.091

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