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...
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| Principais autores: | , |
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| Formato: | Atigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2005
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/39988/1/%CE%B2-Carotene%20nanodispersions%20preparation%2C%20characterization%20and%20stability%20evaluation.pdf |
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