Factors influencing the stability of carotenoids in oil-in-water emulsions
Lycopene has recently received interest as an antioxidant in human tissues. These same antioxidant properties present challenges in preventing oxidative degradation within food products. In this research, degradation of lycopene in model emulsion systems was examined to better understand the chemica...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2009
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3359890 |