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Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate
α-Tocopherol is a well-known fat-soluble antioxidant and is widely used in the food industry for stabilizing free radicals. Incorporation and stability of it into food is another challenge as directly added α-tocopherol is prone to inactivation by food constituents. This study was aimed at optimizin...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098800/ https://ncbi.nlm.nih.gov/pubmed/30150821 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3288-6 |
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