Effect of Lyophilization on the Physicochemical and...

  • Main
  • 2019 / 12
  • Effect of Lyophilization on the Physicochemical and...
Food Research International 2019 / 12

Effect of Lyophilization on the Physicochemical and Rheological Properties of Food Grade Liposomes that Encapsulate Rutin

Lopez-Polo, Johana, Silva-Weiss, Andrea, Giménez, Begoña, Cantero-López, Plinio, Vega, Ricardo, Osorio, Fernando A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108967
Date:
December, 2019
File:
PDF, 466 KB
english, 2019
Conversion to is in progress
Conversion to is failed