State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta-Carotene Stability in Oil-in-Water Emulsions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02376.x/fullpdf
Reference45 articles.
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4. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions;Chaiyasit;J Agric Food Chem,2000
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