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October 1, 1991International Journal of Food Science & Technology

Stabilization of ascorbic acid by microencapsulation in liposomes

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Authors

CKChristopher KirbyHarvard UniversityCWC. J. WHITTLENRNeil M. RigbyUniversity of Leeds

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Cite This Study

Kirby et al. (1991) studied this question.

synapsesocial.com/papers/6a9df96e031501fc02c7c91fhttps://doi.org/10.1111/j.1365-2621.1991.tb01988.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of the cholesterol content of small unilamellar liposomes on their stability <i>in vivo</i> and <i>in vitro</i>1980 · 594 citations
  2. 2Accelerated ripening of cheese using liposome‐encapsulated enzyme1987 · 116 citations
  3. 3Use of liposomes for proteinase addition to Cheddar cheese1985 · 94 citations