Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

标题
Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 139, Issue 1-4, Pages 527-531
出版商
Elsevier BV
发表日期
2013-02-02
DOI
10.1016/j.foodchem.2013.01.012

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