Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β‑carotene
Gespeichert in:
| Autor*in: |
Salminen, Hanna [verfasserIn] Stübler, Anna‑Sophie [verfasserIn] Weiss, Jochen - 1969- [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
18 January 2020 |
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| Umfang: |
1 Online-Ressource ; Diagramme |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 246(2020), 3, Seite 599-608 |
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| Übergeordnetes Werk: |
volume:246 ; year:2020 ; number:3 ; pages:599-608 |
| Links: |
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| DOI / URN: |
10.1007/s00217-020-03431-0 |
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| Katalog-ID: |
1693265303 |
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| 245 | 1 | 0 | |a Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β‑carotene |c Hanna Salminen, Anna‑Sophie Stübler, Jochen Weiss |
| 246 | 3 | 3 | |a Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing beta‑carotene |
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18 January 2020 |
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2020 |
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10.1007/s00217-020-03431-0 doi (DE-627)1693265303 (DE-599)KXP1693265303 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β‑carotene Hanna Salminen, Anna‑Sophie Stübler, Jochen Weiss Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing beta‑carotene 18 January 2020 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stübler, Anna‑Sophie verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 3, Seite 599-608 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:246 year:2020 number:3 pages:599-608 https://doi.org/10.1007/s00217-020-03431-0 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 246 2020 3 599-608 2028 01 DE-100X 3613227002 00 --%%-- --%%-- --%%-- --%%-- l01 25-03-20 2403 01 DE-LFER 3620814791 00 --%%-- --%%-- n --%%-- l01 08-04-20 2403 01 DE-LFER https://doi.org/10.1007/s00217-020-03431-0 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336409630 Verfasser_3 |
| spelling |
10.1007/s00217-020-03431-0 doi (DE-627)1693265303 (DE-599)KXP1693265303 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β‑carotene Hanna Salminen, Anna‑Sophie Stübler, Jochen Weiss Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing beta‑carotene 18 January 2020 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stübler, Anna‑Sophie verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 246(2020), 3, Seite 599-608 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:246 year:2020 number:3 pages:599-608 https://doi.org/10.1007/s00217-020-03431-0 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 246 2020 3 599-608 2028 01 DE-100X 3613227002 00 --%%-- --%%-- --%%-- --%%-- l01 25-03-20 2403 01 DE-LFER 3620814791 00 --%%-- --%%-- n --%%-- l01 08-04-20 2403 01 DE-LFER https://doi.org/10.1007/s00217-020-03431-0 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336409630 Verfasser_3 |
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7.398569 |