Publication | Closed Access
Effect of lyophilization on the physicochemical and rheological properties of food grade liposomes that encapsulate rutin
46
Citations
37
References
2019
Year
Food ChemistryFood ColloidLipid PreparationEngineeringFood GradeBiotechnologyRheological PropertiesProtein EngineeringFood EngineeringEncapsulate RutinBiomolecular EngineeringHealth Sciences
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