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Lecithin-Based Nano-emulsification Improves the Bioavailability of Conjugated Linoleic Acid

Wan Heo1, Jun Ho Kim1, Jeong Hoon Pan1

  • 1Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea.

Journal of Agricultural and Food Chemistry
|January 30, 2016
PubMed

Keywords:
bioavailabilityconjugated linoleic acidheat stabilitynano-emulsificaionsoybean lecithin

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