Przeglądaj według afiliacji "Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, China"
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Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions
(MDPI, 2022-01-20)β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of ...