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      Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage

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      Publication date
      01/11/2017
      Author
      Raikos, Vassilios
      Metadata
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      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
      URI
      http://hdl.handle.net/2164/10487
      DOI
      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/
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