Pea protein based vitamin D nanoemulsions: Fabrication,...

Food Chemistry 2020 / 02 Vol. 305

Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells

Walia, Niharika, Chen, Lingyun
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Volume:
305
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125475
Date:
February, 2020
File:
PDF, 1.60 MB
english, 2020
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