Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion

标题
Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion
作者
关键词
Fucoxanthin, Oil-in-water emulsion, Stability, Light, pH
出版物
FOOD CHEMISTRY
Volume 291, Issue -, Pages 87-93
出版商
Elsevier BV
发表日期
2019-04-01
DOI
10.1016/j.foodchem.2019.04.002

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