reference/213522999

Predicate	Object
contentType	Journal Article
endingPage	608
issn	1438-2385 1438-2377
issueIdentifier	3
pageRange	599-608
publicationName	European Food Research and Technology
startingPage	599
bibliographicCitation	Salminen H, Stübler A, Weiss J. Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene. European Food Research and Technology. 2020 Jan 18;246(3):599–608. doi: 10.1007/s00217-020-03431-0.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0001-9374-9448 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_6b49d044a28bf016468ac8e43ce8f1d6 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_73602b3174d8fdebf3ff33ab3aa653dc
date	2020-01-18^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1007/s00217-020-03431-0
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21746 https://portal.issn.org/resource/ISSN/1438-2385 https://portal.issn.org/resource/ISSN/1438-2377
language	English
source	https://scigraph.springernature.com/ https://www.crossref.org/
title	Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

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