Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as...
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| Huvudupphovsmän: | , |
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| Materialtyp: | Artikel |
| Språk: | English English |
| Publicerad: |
Elsevier
2013
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| Länkar: | http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf |
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