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Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10.
Cho, H T; Salvia-Trujillo, L; Kim, J; Park, Y; Xiao, H; McClements, D J.
Affiliation
  • Cho HT; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • Salvia-Trujillo L; Department of Food Technology, University of Lleida, Lleida 25198, Spain.
  • Kim J; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • Park Y; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • Xiao H; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: mcclements@foodsci.umass.edu.
Food Chem ; 156: 117-22, 2014 Aug 01.
Article in En | MEDLINE | ID: mdl-24629946
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Full text: 1 Database: MEDLINE Main subject: Ubiquinone / Dietary Supplements / Fatty Acids Language: En Journal: Food Chem Year: 2014 Type: Article Affiliation country: United States
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Full text: 1 Database: MEDLINE Main subject: Ubiquinone / Dietary Supplements / Fatty Acids Language: En Journal: Food Chem Year: 2014 Type: Article Affiliation country: United States