Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1380-0.pdf
Reference48 articles.
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3. Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA (2008) Factors affecting lycopene oxidation in oil-in-water emulsions. J Agric Food Chem 56:1408–14
4. Boon CS, McClements DJ, Weiss J, Decker EA (2009) Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. J Agric Food Chem 57:2993–8
5. Boon CS, McClements DJ, Weiss J, Decker EA (2010) Factors influencing the chemical stability of carotenoids in foods. Crit Rev Food Sci Nutr 50:515–32
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