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使用食品级组件制备脂质体的微流体制备过程优化.

Sung-Chul Hong1, Chi Rac Hong2, Minsoo Kim3

  • 1Department of Food Science and Biotechnology, Kunsan National University, Gunsan 54150, Republic of Korea.

Food chemistry
|April 28, 2024
PubMed
概括

这项研究为食品工业开发了优化的食品级脂质体. 这些脂质体的特性与传统的脂质体相匹配,确保了输送系统的安全性和有效性.

关键词:
食品级组件的食品级组件.脂质细胞体中的脂肪体.这是一个微流体化器.标签 缅甸设计过程优化 过程优化响应表面的方法 响应表面方法

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Downstream Processing01:29

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