Formation of chitosan nanoparticles to encapsulate krill oil ( Euphausia superba ) for application as a dietary supplement

Published 2017 View Full Article

Authors

Keywords

Krill oil, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA), Oxidative stability

Journal

FOOD HYDROCOLLOIDS

Volume 63, Issue -, Pages 27-34

Publisher

Elsevier BV

Online

2016-08-15

DOI

10.1016/j.foodhyd.2016.08.020

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