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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.1, 2022년, pp.66 - 74
안은정 (한양대학교 식품영양학과) , 이지수 (한양대학교 식품영양학과) , 이현규 (한양대학교 식품영양학과)
To improve the solubility of β-carotene, three types of β-carotene-loaded nanocapsules were prepared using chitosan (CS) and two cross-linkers, sodium tripolyphosphate (TPP) and hyaluronic acid (HA), alone or in combination (CS-TPP, CS-TPP-HA, and CS-HA). The entrapment efficiency of a...
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