Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions
Citation
Raikos , V , Hayward , N , Hayes , H , Meroni , E & Ranawana , V 2019 , ' Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions ' , International Journal of Food Science and Technology , vol. 54 , no. 4 , pp. 1355-1362 . https://doi.org/10.1111/ijfs.14024