The effect of polymer–surfactant emulsifying agent on the...

Food Hydrocolloids 2013 / 7 Vol. 32; Iss. 1

The effect of polymer–surfactant emulsifying agent on the formation and stability of α-lipoic acid loaded nanostructured lipid carriers (NLC)

Zheng, Kai, Zou, Aihua, Yang, Xiaomin, Liu, Fang, Xia, Qiang, Ye, Ruqiang, Mu, Bozhong
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Volume:
32
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2012.11.006
Date:
July, 2013
File:
PDF, 810 KB
english, 2013
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