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Improving the Water Solubility and Anti-inflammatory Effect of Taheebo Extract by Different Nanoencapsulation Techniques.
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-11-30T05:41:34Z | - |
| dc.date.available | 2021-11-30T05:41:34Z | - |
| dc.date.issued | 2021-10-29 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/133453 | - |
| dc.title | Improving the Water Solubility and Anti-inflammatory Effect of Taheebo Extract by Different Nanoencapsulation Techniques. | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | Tailored to Fit: Food & Nutrition in New Era | - |
| dc.citation.conferencePlace | BEXCO, Busan, Republic of Korea | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)