Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin.
| Autor: | de Lima Petito, Nicolly1, da Silva Dias, Daiana2, Costa, Valéria Gonçalves3, Falcão, Deborah Quintanilha1, de Lima Araujo, Kátia Gome1 katia_lima@id.uff.br |
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| Zdroj: | Food Chemistry. Oct2016, Vol. 208, p124-131. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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