Publication | Closed Access
Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion
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Citations
50
References
2019
Year
Food ColloidBiochemistryCurcumin NanoemulsionsGlycobiologyVitro DigestionBiomolecular EngineeringEmulsion
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