Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics

Journal of Food Science, EarlyView.

Source: Journal of Food Science - September 19, 2018 Category: Food Science Authors: AnnaKondratowicz , Gra żynaNeunert , NataliaNiezgoda , JoannaBryś , AleksanderSiger , MagdalenaRudzińska , GrażynaLewandowicz Source Type: research