TY  - JOUR
AU  - Fernández-García, Elisabet
AU  - Pérez-Gálvez, Antonio
PY  - 2016
DO  - 10.1016/j.foodchem.2016.11.024
UR  - http://hdl.handle.net/10668/10682
T2  - Food chemistry
AB  - Carotenoids refer to a wide class of lipophilic pigments synthesized by plants, exert photoprotective and antioxidant properties that are lost upon carotenoid degradation. Their inclusion into hydrophilic host-molecules could improve their stability....
LA  - en
KW  - Carotenoid
KW  - Cyclodextrin
KW  - Oxidant agents
KW  - Stability
KW  - Carotenoids
KW  - Cyclodextrins
KW  - Hydrophobic and Hydrophilic Interactions
KW  - Molecular Structure
KW  - Oxidation-Reduction
KW  - Xanthophylls
KW  - beta-Cyclodextrins
TI  - Carotenoid:β-cyclodextrin stability is independent of pigment structure.
TY  - research article
VL  - 221
ER  -