Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, <i>in Vitro</i> Release, Bioaccessibility and Bioavailability-Reference-Cited by-同舟云学术

Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, in Vitro Release, Bioaccessibility and Bioavailability

Author:

Mu Hongyan¹²^ORCID,Sun Qingrui²³,Xue Sophia²,Shi John²,Scanlon Martin G.⁴,Wang Deda¹,Sun Qingjie¹

Affiliation:

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

2. Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada

3. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China

4. Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Manitoba, Canada

Funder

supported by the

National Natural Science Foundation of China

China Scholarship Council (CSC) Program

Guelph Research and Development Center,Agriculture and Agri-Food Canada

Canola Science Cluster Program

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

Reference109 articles.

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