Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration - Concepedia

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Publication | Open Access

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration

DOI Full Paper Access

46

Citations

22

References

2020

Year

Mahesh Kharat, Matt Skrzynski, Eric A. Decker, David Julian McClements

Food ChemistryAntioxidant TypeFood ColloidChemical StabilityCurcumin-enriched Oil-in-water EmulsionsEmulsion

References

	Year	Citations

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