Optimization of soya lecithin and Tween 80 based novel vitamin D nanoemulsions prepared by ultrasonication using response surface methodology

标题
Optimization of soya lecithin and Tween 80 based novel vitamin D nanoemulsions prepared by ultrasonication using response surface methodology
作者
关键词
Vitamin D, Soya lecithin, Nanoemulsions, Droplet size, RSM
出版物
FOOD CHEMISTRY
Volume 289, Issue -, Pages 664-670
出版商
Elsevier BV
发表日期
2019-03-22
DOI
10.1016/j.foodchem.2019.03.112

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