Impact of quercetin and fish oil encapsulation on bilayer membrane and oxidation stability of liposomes

标题
Impact of quercetin and fish oil encapsulation on bilayer membrane and oxidation stability of liposomes
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 185, Issue -, Pages 48-57
出版商
Elsevier BV
发表日期
2015-04-06
DOI
10.1016/j.foodchem.2015.03.121

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