β-Carotene nanodispersions: preparation, characterization and stability evaluation
The aim of the present study was to investigate the preparation of β-carotene nanodispersions as potential active ingredients for food formulations. Nanodispersions containing β-carotene were obtained by a process based on an emulsification–evaporation technique. The preparation method consisted of...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Elsevier
2005
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/39988/1/%CE%B2-Carotene%20nanodispersions%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |
| الوسوم: |
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