| 标题 |
Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Camila de Campo; Renato Queiroz Assis; Médelin Marques da Silva; Tania Maria Haas Costa; Karina Paese; et al 出版日期:2019-12-01 |
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(2025-6-4)