Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability
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2021-03-10
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Citation
Raikos, V, Pirie, L, Gürel, S & Hayes, H 2021, 'Encapsulation of vitamin E in yogurt-based beverage emulsions : Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability', Molecules, vol. 26, no. 6, 1504. https://doi.org/10.3390/molecules26061504