Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization

出版年份 2019 全文链接

标题

作者

关键词

Nanoliposomes, Encapsulation, Ultrasonication, Microfluidization, Lipid oxidation

出版物

FOOD CHEMISTRY

Volume 310, Issue -, Pages 125916

出版商

Elsevier BV

发表日期

2019-12-04

DOI

10.1016/j.foodchem.2019.125916

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