Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method (Q62026144)
Jump to navigation
Jump to search
scientific article published in January 2017
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method |
scientific article published in January 2017 |
Statements
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method (English)
0 references
January 2017
0 references
192
0 references
93-102
0 references