D. Otero, Camila Duarte Ferreira-Ribeiro, I. L. Nunes
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Encapsulation: strategy for β-carotene Preservation
Despite the potential health benefits that may be gained from ingestion of this natural molecule, it is often difficult to incorporate β-carotene into functional food products because of its poor water solubility, chemical instability, and low bioavailability [8,9]. Therefore, it is necessary to seek some approaches to address this problem the encapsulation being a strategy to protect this compound.
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