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

AuthID
 P-00K-T30
8
Author(s)
Sola, MR
·
Marostegan, LFP
·
Jange, CG
·
Document Type
Article
Year published
2017
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 192, Pages: 93-102 (10)
Indexing
Wos®
Scopus®
Crossref®33
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84983405002
Wos: WOS:000384852700011
Source Identifiers
ISSN: 0260-8774
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