In vitro behaviour of curcumin nanoemulsions stabilized by...

Food Hydrocolloids 2016 / 01 Vol. 52

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

Pinheiro, Ana C., Coimbra, Manuel A., Vicente, António A.
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Volume:
52
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.07.025
Date:
January, 2016
File:
PDF, 1.25 MB
english, 2016
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