Factorial design optimization and characterization of poly-lactic acid (PLA) nanoparticle formation for the delivery of grape extracts

Food Chemistry - Tập 207 - Trang 75-85 - 2016
Katherina Fernández1, Javiera Aburto1, Carlos von Plessing2, Marlene Rockel1, Estrella Aspé1
1Department of Chemical Engineering, Faculty of Engineering, University of Concepción, Barrio Universitario s/n, P.O. Box 160-C, Correo 3, Concepción 4030000, Chile
2Department of Pharmacy, Faculty of Pharmacy, University of Concepción, Barrio Universitario s/n, P.O. Box 237, Concepción 4030000, Chile

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Food Chemistry

Tập 207

75-85

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