Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio.

Cengiz, Alime; Schroën, Karin; Berton-Carabin, Claire.

Afiliação

Cengiz A; Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey.
Schroën K; Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
Berton-Carabin C; Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.

Foods ; 10(6)2021 Jun 04.

Article em En | MEDLINE | ID: mdl-34199864