Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytos...
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/5180 https://doi.org/10.1016/j.lwt.2019.04.103 |
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