| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538571 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠β-Carotene degradation in nanoemulsions can be inhibited by antioxidants. ⺠β-Carotene degradation led to colour fading during storage. ⺠Water-soluble EDTA was highly effective at inhibiting degradation. ⺠Oil-soluble co-enzyme Q was also highly effective.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cheng Qian, Eric Andrew Decker, Hang Xiao, David Julian McClements,