Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions.
Astaxanthin, as a functional lipid, can be incorporated easily into different water-based food formulations in the form of a nanodispersion. In this study, astaxanthin nanodispersions were produced using different stabilizer systems, namely, polysorbate 20 (PS20), sodium caseinate (SC), gum arabic (...
Сохранить в:
| Главные авторы: | , |
|---|---|
| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Springer Verlag
2013
|
| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/30462/1/Effects%20of%20storage%20temperature.pdf |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Ваш комментарий будет первым!