Resveratrol entrapped niosomes as yoghurt additive


Pando D., Beltran M., Gerone I., Matos M., Pazos C.

FOOD CHEMISTRY, cilt.170, ss.281-287, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Özet

Nanodesign of niosomes containing resveratrol (RSV) was carried out using food-grade surfactants with dodecanol to stabilise the membrane. Niosomes were prepared using a modified thin film hydration method.