Enzymatic Modification for Ascorbic Acid and Alpha-Tocopherol to Enhance their Stability in Food and Nutritional Application-Reference-Cited by-同舟云学术

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Enzymatic Modification for Ascorbic Acid and Alpha-Tocopherol to Enhance their Stability in Food and Nutritional Application

Published:2008-03-17 Issue:1 Volume:2 Page:1-9
ISSN:1874-2564
Container-title:The Open Food Science Journal
language:en
Short-container-title:TOFSJ

Author:

Torres Pamela,Kunamneni Adinarayana,Ballesteros Antonio,Plou Francisco J.

Publisher

Bentham Science Publishers Ltd.

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications;Food Reviews International;2023-02-14

2. Ultrasonic-assisted preparation of α-Tocopherol/casein nanoparticles and application in grape seed oil emulsion;Ultrasonics Sonochemistry;2021-12

3. Research Progress in Enzymatic Synthesis of Vitamin E Ester Derivatives;Catalysts;2021-06-16

4. Advancing skin delivery of α-tocopherol and γ-tocotrienol for dermatitis treatment via nanotechnology and microwave technology;International Journal of Pharmaceutics;2021-01

5. Antioxidants: Regulatory Status;Bailey's Industrial Oil and Fat Products;2020-02-17

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