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Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsionGo to Link

Jeong, Su-Jin; Kim, Sunbin; Echeverria-Jaramillo, Esteban; Shin, Weon-Sun

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp.1509 - 1518PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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