Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin
سال
: 2014شناسه الکترونیک: 10.1016/j.lwt.2014.04.054
کالکشن
:
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آمار بازدید
Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin
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| contributor author | Ming Li | |
| contributor author | Ying Ma | |
| contributor author | Jie Cui | |
| date accessioned | 2020-03-15T19:58:33Z | |
| date available | 2020-03-15T19:58:33Z | |
| date issued | 2014 | |
| identifier other | H2zTIRSj8QUBZ6hXCqVDGvDMGMXxG6qGjO3C1MJZSkJ5MW5AxE.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/2047103 | |
| format | general | |
| language | English | |
| title | Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 14107277 | |
| identifier doi | 10.1016/j.lwt.2014.04.054 | |
| journal title | LWT - Food Science and Technology | |
| coverage | Academic | |
| pages | 49-58 | |
| journal volume | 59 | |
| journal issue | 1 | |
| filesize | 1844705 | |
| citations | 2 |