Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
| Autor: | Du, Xiaoqian, Hu, Miao, Liu, Guannan, Qi, Baokun, Zhou, Shijiao, Lu, Keyang, Xie, Fengying, Zhu, Xiuqing, Li, Yang |
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| Zdroj: | In Journal of Food Engineering February 2022 314 |
| Databáze: | ScienceDirect |
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