Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin
- 31 January 2021
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 337, 128019
- https://doi.org/10.1016/j.foodchem.2020.128019
Abstract
No abstract availableFunding Information
- China Scholarship Council
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