Ingeniería Química y Tecnología de Alimentos
Departamento
Universidad de Oviedo
Oviedo, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Oviedo (4)
2021
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Preservation of the antioxidant capacity of resveratrol via encapsulation in niosomes
Foods, Vol. 10, Núm. 5
2020
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Cholesterol free niosome production by microfluidics: Comparative with other conventional methods
Chemical Engineering Research and Design, Vol. 162, pp. 162-171
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Effect of drug molecular weight on niosomes size and encapsulation efficiency
Colloids and Surfaces B: Biointerfaces, Vol. 186