Optimising the ratio of long- to short-chain triglycerides...

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International Journal of Food Science & Technology 2018 / 11

Optimising the ratio of long- to short-chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene-loaded beverage emulsions

Raikos, Vassilios, Hayward, Nick, Hayes, Helen, Meroni, Erika, Ranawana, Viren
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14024
Date:
November, 2018
File:
PDF, 314 KB
english, 2018
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