Antioxidant stability of vitamin C in double Pickering emulsion W/O/W with microcrystalline cellulose
Vitamin C is a compound that is widely used in food processing as a preservative and antioxidant. The weakness of vitamin C is that it is unstable and very reactive to environmental conditions. To maintain the stability of vitamin C during processing and storage, emulsification was carried out with...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Taylor & Francis Group
2023-09-01
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| 叢編: | International Journal of Food Properties |
| 主題: | |
| 在線閱讀: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2173228 |
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