FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (6): 34-41.doi: 10.7506/spkx1002-6630-20210310-133
• Food Chemistry • Previous Articles Next Articles
ZHANG Shangwei, YANG Jiguo, XU Xiaofei, REN Jie
Online:
2022-03-25
Published:
2022-03-28
CLC Number:
ZHANG Shangwei, YANG Jiguo, XU Xiaofei, REN Jie. Impact of the Structure of Polyglycerol Fatty Acid Esters on the Stability and Functional Performance of Curcumin-Loaded Nanoemulsions[J]. FOOD SCIENCE, 2022, 43(6): 34-41.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210310-133
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