Impact of delivery system type on curcumin stability:...

Food Hydrocolloids 2017 / 10 Vol. 71

Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads

Zheng, Bingjing, Zhang, Zipei, Chen, Fang, Luo, Xiang, McClements, David Julian
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Volume:
71
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.05.022
Date:
October, 2017
File:
PDF, 2.33 MB
english, 2017
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