α-Tocopherol nanosuspensions produced using a supercritical assisted process

Journal of Food Engineering

Volumn 149, Issue , 2015, Pages 131-136

  Campardelli, R ^a   Reverchon, E ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Nanodispersion; Supercritical fluids; Tocopherol

Indexed keywords

BIOCHEMISTRY; EFFLUENT TREATMENT; FLOCCULATION; LIQUIDS; NANOPARTICLES; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

AQUEOUS SUSPENSIONS; LIQUID ANTISOLVENT; NANO-DISPERSIONS; NANOPARTICLES SUSPENSION; OPERATIVE PARAMETERS; PARTICLES SIZE DISTRIBUTION; PARTICLES SUSPENSION; PHARMACEUTICAL INDUSTRY;

SUSPENSIONS (FLUIDS);

EID: 84911024397     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.015     Document Type: Article

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