Preparation, characterization and the stability of ferrous glycinate nanoliposomes
- Author
- BAOMIAO DING2 ; XIAOMING ZHANG1 2 ; HAYAT, Khizar2 ; SHUQIN XIA2 ; CHENGSHENG JIA2 ; MINGYONG XIE1 ; CHENGMEI LIU1
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China
[2] School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China - Source
Journal of food engineering. 2011, Vol 102, Num 2, pp 202-208, 7 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ferrous glycinate Nanoliposome Reverse-phase evaporation method Stability
- Keyword (fr)
- Caractérisation Evaporation Méthode Préparation Qualité Stabilité
- Keyword (en)
- Characterization Evaporation Method Preparation Quality Stability
- Keyword (es)
- Caracterización Evaporación Método Preparación Calidad Estabilidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23310769
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2010.08.022 
https://dx.doi.org/10.1016/j.jfoodeng.2010.08.022
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