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Process optimization for microfluidic preparation of liposo..:
Hong, Sung-Chul
;
Hong, Chi Rac
;
Kim, Minsoo
...
Food Chemistry. 451 (2024) - p. 139437 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139437
RT Journal T1
Process optimization for microfluidic preparation of liposomes using food-grade components
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139437&Exemplar=1&LAN=DE A1 Hong, Sung-Chul A1 Hong, Chi Rac A1 Kim, Minsoo A1 Kang, Yue Jai A1 Jung, Young Hoon A1 Park, Kyung-Min A1 Choi, Jaeyoung A1 Chang, Pahn-Shick PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 451 SP 139437 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139437 DO https://doi.org/10.1016/j.foodchem.2024.139437 SF ELIB - SuUB Bremen
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