Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility
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Title
Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility
Authors
Keywords
Disruption, Bead milling, Astaxanthin microencapsulation, Porous starch, Gelatin
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Nature America, Inc
Online
2018-08-02
DOI
10.1007/s10068-018-0443-9
References
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