Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina
Work
Year: 2014
Type: article
Abstract: Microencapsulation by molecular inclusion technique was applied by using β-cyclodextrin to reduce the degradation of carotenoids and capsaicin present in the habanero chili oleoresin. The molecular in... more
Source: CyTA - Journal of Food
Institution Universidad Veracruzana
Cites: 41
Cited by: 9
Related to: 10
FWCI: 0.859
Citation percentile (by year/subfield): 77.15
Subfield: Food Science
Domain: Life Sciences
Sustainable Development Goal Responsible consumption and production
Open Access status: bronze