Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

标题
Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications
作者
关键词
Curcumin, Encapsulation, Nanoemulsions, Bioaccessibility, Applications
出版物
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109035
出版商
Elsevier BV
发表日期
2020-01-28
DOI
10.1016/j.foodres.2020.109035

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