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Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility
A novel process was developed for encapsulation of astaxanthin from Phaffia rhodozyma. The yeast cells were disrupted by glass beads and the high shearing force partially emulsified the astaxanthin in aqueous phase. The enzymolysis method was then adopted to prepare the yeast extract for a full use...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6365347/ https://ncbi.nlm.nih.gov/pubmed/30815301 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0443-9 |
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