Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions
Date
2019-04
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Citation
Raikos, V, Hayward, N, Hayes, H, Meroni, E & Ranawana, V 2019, 'Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions', International Journal of Food Science and Technology, vol. 54, no. 4, pp. 1355-1362. https://doi.org/10.1111/ijfs.14024