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Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions
The preparation of water dispersed α-tocopherol nanocapsules through solvent-displacement technique using gum Arabic (GA) as natural stabilizing and emulsifying biopolymer, for a first time was aimed in current research. The effects of GA concentrations on physicochemical and biological characterist...
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| 發表在: | Food Sci Biotechnol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer Singapore
2018
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6431309/ https://ncbi.nlm.nih.gov/pubmed/30956853 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0478-y |
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