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Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios
Ma, Peihua, Zeng, Qinghan, Tai, Kedong, He, Xiaoye, Yao, Yanyu, Hong, Xiaofeng, Yuan, FangLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3273-0
Date:
June, 2018
File:
PDF, 2.08 MB
english, 2018