Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Thrandur Helgason |
| Publication date | November 19, 2016 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |