Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

标题
Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 62, Issue -, Pages 1147-1153
出版商
Elsevier BV
发表日期
2014-06-09
DOI
10.1016/j.foodres.2014.05.054

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