Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions

Enhancement of antioxidant and skin moisturizing effects of olive oil by incorporation into microemulsions

© 2016, © The Author(s) 2016. The aims of the present study were to develop olive oil microemulsions and characterize their antioxidant and skin moisturizing properties. The acid, iodine, and saponification values of olive oil were 0.38 ± 0.01 mg potassium hydroxide/g, 88.2 ± 5.9 mg iodine/g, and 19...

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書目詳細資料
Main Authors:	Wantida Chaiyana, Pimporn Leelapornpisid, Rungsinee Phongpradist, Kanokwan Kiattisin
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Engineering Materials Science
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84995890896&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55133
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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