FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 1-8.doi: 10.7506/spkx1002-6630-20190526-314
• Food Chemistry • Next Articles
YUAN Dan, ZHAO Mouming, ZHANG Sirui, HUANG Yi, ZHOU Feibai
Published:
2020-07-29
CLC Number:
YUAN Dan, ZHAO Mouming, ZHANG Sirui, HUANG Yi, ZHOU Feibai. Heat-Induced Formation of Soy Protein Nanoparticles at Acidic pH for Encapsulation of Curcumin[J]. FOOD SCIENCE, 2020, 41(14): 1-8.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190526-314
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