Zobrazeno 1 - 2
of 2
pro vyhledávání: '"M. R. Zhane"'
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 73-80 (2022)
Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the resear
Externí odkaz:
https://doaj.org/article/7a94e0ab480d43e38ffe474b71b3f1f0
Publikováno v:
Новые технологии, Vol 0, Iss 3, Pp 37-46 (2020)
Soya lecithins are leaders in the global lecithin market not only in terms of production, but also in terms of consumption in various sectors of the food industry, due to the uniqueness of their technological and physiologically functional properties
Externí odkaz:
https://doaj.org/article/1c4fd706b7a74030bba46a05bcace1cc