Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Formulation of multiple emulsions with encapsulated hydrophilic ingredients: Influence of the emulsion's composition on its stability and on the release of entrapped anthocyanins

  • Autor:

    Frank, K.; Schuchmann, H. P.

  • Quelle:

    CME IV, Lyon, Frankreich. 2010

  • Datum: 2010