Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state
Background: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts to improve encapsulating properties have been made...
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Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2587_Ramoneda |
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