Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method
出版年份 2023 全文链接
标题
Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method
作者
关键词
-
出版物
Food Chemistry
Volume 414, Issue -, Pages 135684
出版商
Elsevier BV
发表日期
2023-02-17
DOI
10.1016/j.foodchem.2023.135684
参考文献
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