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	The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies
	Kadappan, A.S.; Guo, C.; Gumus, C.E.; Bessey, A.; Wood, R.J.; McClements, D.J.; Liu, Z.
刊名	Molecular Nutrition and Food Research
	2018
卷号	Vol.62 No.4
关键词	bioavailability delivery system efficacy nanoemulsions vitamin D
ISSN号	1613-4125
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5462986
专题	湖南大学
作者单位	1.a Department of Nutrition, University of Massachusetts, Amherst, MA, United States 2.Department of Molecular Medicine, Hunan University, Changsha, Hunan, China 3.Department of Food Science, University of Massachusetts, Amherst, MA, United States 4.Scientific and Technical Application and Research Center, Hitit University, orum, Turkey 5.Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, United States
推荐引用方式 GB/T 7714	Kadappan, A.S.,Guo, C.,Gumus, C.E.,et al. The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies[J]. Molecular Nutrition and Food Research,2018,Vol.62 No.4.
APA	Kadappan, A.S..,Guo, C..,Gumus, C.E..,Bessey, A..,Wood, R.J..,...&Liu, Z..(2018).The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies.Molecular Nutrition and Food Research,Vol.62 No.4.
MLA	Kadappan, A.S.,et al."The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies".Molecular Nutrition and Food Research Vol.62 No.4(2018).

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