Publication | Closed Access
Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis
97
Citations
33
References
2019
Year
Food ChemistryHealth SciencesSensory AnalysisFood AnalysisZeaxanthin NanoparticlesFood TechnologyFood NanotechnologyPhysicochemical Properties
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