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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic
The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-in-water (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants o...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444864/ https://ncbi.nlm.nih.gov/pubmed/26028711 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1380-0 |
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