Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin

Título:

Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin

Autor:

Deborah Quintanilha Falcão

Kátia Gomes de Lima Araújo

Ano:

2016

DOI:

10.1016/j.foodchem.2016.03.122

Revista:

ISSN:

03088146

Home:

[doi:10.1016/j.foodchem.2016.03.122]

Idioma:

Inglês

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