Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

标题
Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 174, Issue -, Pages 270-278
出版商
Elsevier BV
发表日期
2014-11-18
DOI
10.1016/j.foodchem.2014.11.056

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