Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications

标题
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications
作者
关键词
Curcumin, Gelatin, Electrohydrodynamic atomization, Bioaccessibility, Antioxidant activity
出版物
Innovative Food Science & Emerging Technologies
Volume 29, Issue -, Pages 302-307
出版商
Elsevier BV
发表日期
2015-03-29
DOI
10.1016/j.ifset.2015.03.004

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