Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions

[Image: see text] Encapsulation of active agents, such as vitamins and antioxidants, is one of the possibilities that allow their incorporation in beverages, food, or in pharmaceutical products. Simultaneously, encapsulation protects these active agents from oxidation, producing more stable active c...

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Detalles Bibliográficos
Autores principales: Aboudzadeh, M. Ali, Mehravar, Ehsan, Fernandez, Mercedes, Lezama, Luis, Tomovska, Radmila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2018
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6645536/
https://www.ncbi.nlm.nih.gov/pubmed/31459210
http://dx.doi.org/10.1021/acsomega.8b01272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6645536/
https://www.ncbi.nlm.nih.gov/pubmed/31459210
http://dx.doi.org/10.1021/acsomega.8b01272

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