Ziani, Khalid <br/><br/>
Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil.  [electronic resource] 

 -  Food chemistry  Sep 2012 
 - 1106-12 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.03.027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Food Technology--methods<br/>Hydrophobic and Hydrophilic Interactions<br/>Plant Oils--chemistry<br/>Surface-Active Agents--chemistry<br/>Vitamin D--chemistry<br/>Vitamin E--chemistry