Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

标题
Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 294, Issue -, Pages 326-332
出版商
Elsevier BV
发表日期
2019-05-09
DOI
10.1016/j.foodchem.2019.05.053

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