Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

出版年份 2020 全文链接

标题

作者

关键词

Protein, Polysaccharide, Cold-gelation, Curcumin, Release

出版物

Volume 103, Issue -, Pages 105619

出版商

Elsevier BV

发表日期

2020-01-10

DOI

10.1016/j.foodhyd.2019.105619

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