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Comparative effects of curcumin when delivered in a nanoemulsion or nanoparticle form for food applications: Study on stability and lipid oxidation inhibition

Comparative effects of curcumin when delivered in a nanoemulsion or nanoparticle form for food applications: Study on stability and lipid oxidation inhibition

Chuacharoen, Thanida; Sabliov, Cristina M.

期刊名称LWT
作者Chuacharoen, Thanida; Sabliov, Cristina M.
印刷ISSN0023-6438
文件大小4026.93KB
发表时间2019-6
DOI10.1016/j.lwt.2019.108319

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