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Control of morphology and physicochemical properties of amylose- based nanoparticles through molecular complexation with fatty acids

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/428863
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Dahee Lim(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University, Republic of Korea)
  • Young-Rok Kim(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University, Republic of Korea)