Optimization of fabrication parameters to prepare tea catechin-loaded liposomes using response surface methodology
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作者:
Fang, Jianjun
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Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-ZhouZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Fang, Jianjun
[1
]
Guan, Rongfa
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Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-ZhouZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Guan, Rongfa
[1
]
Ri, Chang
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机构:
Hangzhou Test Institute of Quality, Hangzhou, ZhejiangZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Ri, Chang
[2
]
Liu, Mingqi
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Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-ZhouZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Liu, Mingqi
[1
]
Ye, Xingqian
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Department of Food Science and Nutrition, Zhejiang University, Hangzhou, ZhejiangZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Ye, Xingqian
[3
]
Jiang, Jiaxin
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Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-ZhouZhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
Jiang, Jiaxin
[1
]
机构:
[1] Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology, Instrumentation for Marine Food, China Jiliang University, Hang-Zhou
[2] Hangzhou Test Institute of Quality, Hangzhou, Zhejiang
[3] Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang
机构:
Univ Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, MalaysiaUniv Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Samiun, Wan Sarah
Ashari, Siti Efliza
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Univ Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Univ Putra Malaysia, Ctr Fdn Studies Agr Sci, Serdang 43400, Selangor, MalaysiaUniv Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Ashari, Siti Efliza
Salim, Norazlinaliza
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Univ Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Univ Putra Malaysia, Ctr Fdn Studies Agr Sci, Serdang 43400, Selangor, MalaysiaUniv Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Salim, Norazlinaliza
Ahmad, Syahida
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机构:
Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Biochem, Serdang 43400, Selangor, MalaysiaUniv Putra Malaysia, Fac Sci, Integrated Chem Biophys Res, Serdang 43400, Selangor, Malaysia
Ahmad, Syahida
INTERNATIONAL JOURNAL OF NANOMEDICINE,
2020,
15
: 1585
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1594