Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic

Published 2015 View Full Article

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Title
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 256-263
Publisher
Elsevier BV
Online
2015-05-03
DOI
10.1016/j.foodchem.2015.05.005

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