Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage
Citation
Raikos , V 2017 , ' Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage ' , Food Hydrocolloids , vol. 72 , pp. 155–162 . https://doi.org/10.1016/j.foodhyd.2017.05.027
Rights
© 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/