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Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation 期刊论文
Journal of Food Engineering, 2013, 卷号: 117, 期号: 1, 页码: 82-88
Authors:  Wang GY(王国英);  Chen J(陈娟);  Shi YP(师彦平);  Wang GY(王国英);  Shi YP(师彦平)
Adobe PDF(839Kb)  |  Favorite  |  View/Download：261/4  |  Submit date：2013/12/10
Nanoencapsulation  Xanthophyll  Water Solubility  Stability  Emulsification Inclusion