Characterization and chemical stability evaluation of β-carotene microemulsions prepared by spontaneous emulsification method using VCO and palm oil as oil phase

International Food Research Journal

Volumn 22, Issue 6, 2015, Pages 2432-2439

  Ariviani, S ^a   Anggrahini, S ^b   Naruki, S ^b   Raharjo, S ^b  

^a SEBELAS MARET UNIVERSITY   (Indonesia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Degradation; Microemulsions; Particle size and distribution; Zeta potential; carotene

Indexed keywords

EID: 84945339745     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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