Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

标题
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 132, Issue 2, Pages 799-807
出版商
Elsevier BV
发表日期
2011-11-18
DOI
10.1016/j.foodchem.2011.11.039

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