Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers
Nanotechnology has substantial potential for development due to its ability to modify surface characteristics and particle size, facilitating enhanced absorption of functional food compounds and controlled release of active substances to mitigate adverse effects. Nanoemulsion, a stable colloidal sys...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Frontiers Media S.A.
2024-07-01
|
| Collection: | Frontiers in Nutrition |
| Sujets: | |
| Accès en ligne: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1398809/full |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|