Preparation of steppogenin and ascorbic acid, vitamin E,...

Food Chemistry 2017 / 06 Vol. 224

Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice

Tao, Jing, Zhu, Qin, Qin, Fang, Wang, Mingfu, Chen, Jie, Zheng, Zong-Ping
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Volume:
224
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.12.045
Date:
June, 2017
File:
PDF, 2.06 MB
english, 2017
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