Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate
出版年份 2015 全文链接
标题
Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate
作者
关键词
-
出版物
Food & Function
Volume 6, Issue 8, Pages 2475-2486
出版商
Royal Society of Chemistry (RSC)
发表日期
2015-07-06
DOI
10.1039/c5fo00606f
参考文献
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