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Article: Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice

TitlePreparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice
Authors
Issue Date2017
Citation
Food Chemistry, 2017, v. 224, p. 11-18 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/243554

 

DC FieldValueLanguage
dc.contributor.authorTao, J-
dc.contributor.authorZhu, Q-
dc.contributor.authorQin, F-
dc.contributor.authorWang, M-
dc.contributor.authorChen, J-
dc.contributor.authorZheng, Z-
dc.date.accessioned2017-08-25T02:56:23Z-
dc.date.available2017-08-25T02:56:23Z-
dc.date.issued2017-
dc.identifier.citationFood Chemistry, 2017, v. 224, p. 11-18-
dc.identifier.urihttp://hdl.handle.net/10722/243554-
dc.languageeng-
dc.relation.ispartofFood Chemistry-
dc.titlePreparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.doi10.1016/j.foodchem.2016.12.045-
dc.identifier.hkuros274138-
dc.identifier.volume224-
dc.identifier.spage11-
dc.identifier.epage18-

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