Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants
Due to the high nutritional value of vitamin D3 and its instability in various environmental and processing conditions, the need to preserve it through techniques such as capsulation during nutrification is felt. In this study, vitamin D3 was encapsulated in the structure of niosomes based on variou...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2021-12-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_119364_0fbfc961df68086babd163f3cb5e4cb4.pdf |