Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

标题
Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1036-1043
出版商
Elsevier BV
发表日期
2012-05-30
DOI
10.1016/j.foodchem.2012.05.085

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started