Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin
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Title
Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 395, Issue -, Pages 133562
Publisher
Elsevier BV
Online
2022-06-23
DOI
10.1016/j.foodchem.2022.133562
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