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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel
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Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel
Journal
LWT
Journal Volume
117
Date Issued
2020
Author(s)
Chang, W.-C.
Hu, Y.-T.
Huang, Q.
SHU-CHEN HSIEH
YU-WEN TING
DOI
10.1016/j.lwt.2019.108619
URI
https://www.scopus.com/inward/record.url?eid=2-s2.0-85072398022&partnerID=40&md5=bfc9b06db01791bf3f04448468a7b361
https://scholars.lib.ntu.edu.tw/handle/123456789/566084
Type
journal article
