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Article|
·
인용수 8
·2024
Process optimization for microfluidic preparation of liposomes using food-grade components
Sung-Chul Hong, Chi Rac Hong, Min‐Soo Kim, Yue Jai Kang, Young Hoon Jung, Kyung-Min Park, Jaeyoung Choi, Pahn-Shick Chang
IF 9.8 (2024) Food Chemistry
키워드
LiposomeLecithinFood industryMicrofluidicsProcess engineeringParticle sizeProcess (computing)ChromatographyMaterials scienceResponse surface methodology
타입
Article
IF / 인용수
9.8 / 8
원문
https://doi.org/10.1016/j.foodchem.2024.139437
게재 연도
2024