Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket–Burman and Box–Behnken designs
Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket–Burman and Box–Behnken designs
Authors
Keywords
Solid lipid nanoparticles, Microemulsion dilution, Red cabbage, Anthocyanins
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