OPTIMIZATION OF EMULSIFICATION AND MICROENCAPSULATION OF EVENING PRIMROSE OIL AND ITS OXIDATIVE STABILITY DURING STORAGE BY RESPONSE SURFACE METHODOLOGY-Reference-Cited by-同舟云学术

OPTIMIZATION OF EMULSIFICATION AND MICROENCAPSULATION OF EVENING PRIMROSE OIL AND ITS OXIDATIVE STABILITY DURING STORAGE BY RESPONSE SURFACE METHODOLOGY

Published:2010-11-19 Issue:1 Volume:34 Page:64-73
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

LIU TAI-TI,YANG TSUNG-SHI

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00358.x/fullpdf

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3. Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae;BUSTOS;J. Food Eng.,2003

4. The analysis of evening primrose oil;CHRISTIE;Ind. Crops Prod.,1999

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