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Enhanced brown adipose tissue activity using nanotechnology approaches


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Food Ingredients Involved in White-to-Brown Adipose Tissue Conversion and in Calorie Burning

Author(s): Hamza El Hadi, Angelo Di Vincenzo, Roberto Vettor, Marco Rossato
Published in: Frontiers in Physiology, Issue 9, 2019, ISSN 1664-042X
Publisher: Frontiers Research Foundation
DOI: 10.3389/fphys.2018.01954

Blend electrospinning, coaxial electrospinning, and emulsion electrospinning techniques

Author(s): Matej Buzgo, Andrea Mickova, Michala Rampichova, Miroslav Doupnik
Published in: Core-Shell Nanostructures for Drug Delivery and Theranostics, 2018, Page(s) 325-347, ISBN 9780-081021989
Publisher: Elsevier
DOI: 10.1016/b978-0-08-102198-9.00011-9

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