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Food Chemistry 2018 / 2

Encapsulation of curcumin using supercritical antisolvent (SAS) technology to improve its stability and solubility in water

Arango-Ruiz, Álvaro, Martin, Ángel, Cosero, María José, Jiménez, Claudio, Londoño, Julián
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.02.088
Date:
February, 2018
File:
PDF, 964 KB
english, 2018
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