Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers
Comunian, Talita Aline, Silva, Marluci P., Moraes, Izabel Cristina Freitas, Favaro-Trindade, Carmen S.Volume:
130
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108901
Date:
April, 2020
File:
PDF, 540 KB
2020