Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Duoxia Xu, Zhanqun Hou, Guorong Liu, Yanping Cao, Atikorn Panya, Hang Xiao, Will Dixon

Open source

DOI: 10.1155/2020/5894646
Published: 2020
Container: Journal of Food Quality
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/2020/5894646,
  title = {Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions},
  author = {Duoxia Xu and Zhanqun Hou and Guorong Liu and Yanping Cao and Atikorn Panya and Hang Xiao and Will Dixon},
  year = {2020},
  journal = {Journal of Food Quality},
  doi = {10.1155/2020/5894646},
  url = {https://doi.org/10.1155/2020/5894646}
}

RIS

TY  - JOUR
TI  - Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
AU  - Duoxia Xu
AU  - Zhanqun Hou
AU  - Guorong Liu
AU  - Yanping Cao
AU  - Atikorn Panya
AU  - Hang Xiao
AU  - Will Dixon
PY  - 2020
JO  - Journal of Food Quality
DO  - 10.1155/2020/5894646
UR  - https://doi.org/10.1155/2020/5894646
ER  -

APA

Xu, D., Hou, Z., Liu, G., Cao, Y., Panya, A., Xiao, H., & Dixon, W. (2020). Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. Journal of Food Quality. https://doi.org/10.1155/2020/5894646

Source records

doaj · retrieved 2026-09-24T20:07:54.548Z