Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability
出版年份 2022 全文链接
标题
Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 399, Issue -, Pages 133952
出版商
Elsevier BV
发表日期
2022-08-18
DOI
10.1016/j.foodchem.2022.133952
参考文献
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