The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity
出版年份 2020 全文链接
标题
The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-03-12
DOI
10.1111/jfpe.13403
参考文献
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