Encapsulation of Berberis vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility

MLA

Stéphane Desobry, et al. Encapsulation of Berberis Vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility. Mar. 2021. EBSCOhost, https://doi.org/10.3390/foods10030492⟩.

APA

Stéphane Desobry, Gholamreza Askari, Elmira Arab-Tehrany, Mina Homayoonfal, Hossein Kiani, & Seyed Mohammad Mousavi. (2021). Encapsulation of Berberis vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility. https://doi.org/10.3390/foods10030492⟩

Chicago

Stéphane Desobry, Gholamreza Askari, Elmira Arab-Tehrany, Mina Homayoonfal, Hossein Kiani, and Seyed Mohammad Mousavi. 2021. “Encapsulation of Berberis Vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility,” March. doi:10.3390/foods10030492⟩.