Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane

出版年份 2018 全文链接

标题

作者

关键词

Antioxidants, β-Carotene, Degradation, Emulsions, Interfacial characteristics

出版物

Volume 279, Issue -, Pages 194-201

出版商

Elsevier BV

发表日期

2018-12-05

DOI

10.1016/j.foodchem.2018.11.126

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