FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (1): 1-7.doi: 10.7506/spkx1002-6630-20230228-256
• Food Chemistry •
LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu
Published:
2024-02-05
CLC Number:
LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu. Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate[J]. FOOD SCIENCE, 2024, 45(1): 1-7.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230228-256
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