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KCI
Effect of Layer-by-Layer (LbL) encapsulation of nano-emulsified fish oil on their digestibility ex vivo and skin permeability in vitro
Jung, E.Y.; Hong, K.B.; Son, H.S.;
Suh, H.J.
; Park, Y.
Article
Issue Date
2016
Citation
Preventive Nutrition and Food Science, v.21, no.2, pp.85 - 89
Publisher
Korean Society of Food Science and Nutrition
1
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Author
Hong, K.B.
1
Jung, E.Y.
1
Park, Y.
1
Son, H.S.
1
Subject
Everted intestine sac
1
Fish oils
1
Franz cell
1
Nano-emulcification
1
Date Issued
2016
1
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Article
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scopus
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