Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts

Matheus Andrade Chaves Vinicius Franckin; Rita Sinigaglia-Coimbra; Samantha Cristina de Pinho

International Journal of Dairy Technology Chichester v. 74, n. 1, p. 107-117, 2021

Chichester 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Nan )(Acessar)