Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Formulation of labile hydrophilic ingredients in multiple emulsions: Influence of the formulation’s composition on the emulsion’s stability and on the stability of entrapped bioactives

  • Autor:

    Frank, K.; Pietuch, M.;
    Schuchmann, H.P.

  • Quelle:

    Formula VI, Stockholm, June 2010

  • Datum: 2010