Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

Overview of attention for article published in Royal Society Open Science, December 2017

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Cornell Dept of Food Science contributes: Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour. - PubMed - NCBI https://t.co/fM4EjN2RaR

04 May 2018

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RT @BigRedFoodSci: Cornell Food Science contributes: Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced…

11 Jan 2018

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Cornell Food Science contributes: Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour. - PubMed - NCBI https://t.co/ld2HrLjXTF

10 Jan 2018

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