Preparation and characterisation of water-soluble phytosterol nanodispersions
The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conv...
| Հիմնական հեղինակներ: | , , , , , |
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| Ձևաչափ: | Հոդված |
| Հրապարակվել է: |
2011
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| Խորագրեր: |