Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulisencrasicolus L.) oil/beta-cyclodextrin complexes

September 29, 2019 Posted by admin 0 thoughts on “Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulisencrasicolus L.) oil/beta-cyclodextrin complexes”