Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders-Reference-Cited by-同舟云学术

Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders

Published:2019-12 Issue: Volume:263 Page:398-408
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Haas Klara^ORCID,Obernberger Johanna,Zehetner Egon,Kiesslich Anke,Volkert Marcus,Jaeger Henry

Funder

GNT-Europa GmbH

Publisher

Elsevier BV

Subject

Food Science

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