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Ostwald Ripening Stability of Curcumin-Loaded MCT Nanoemulsion: Influence of Various Emulsifiers.
Kim, Sun-Hyung; Ji, Yeun-Sun; Lee, Eui-Seok; Hong, Soon-Taek.
Afiliación
  • Kim SH; Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
  • Ji YS; Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
  • Lee ES; Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
  • Hong ST; Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
Prev Nutr Food Sci ; 21(3): 289-295, 2016 Sep.
Article en En | MEDLINE | ID: mdl-27752506
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Prev Nutr Food Sci Año: 2016 Tipo del documento: Article Pais de publicación:
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Prev Nutr Food Sci Año: 2016 Tipo del documento: Article Pais de publicación: