Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α-tocopherol
出版年份 2016 全文链接
标题
Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α-tocopherol
作者
关键词
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出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 5, Pages 1075-1086
出版商
Wiley
发表日期
2016-02-22
DOI
10.1111/ijfs.13068
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