The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions

Autor:	Shima Saffarionpour, Levente L. Diosady
Rok vydání:	2022
Předmět:	General Chemical Engineering Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Journal of Food Measurement and Characterization. 17:2041-2061
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-022-01691-w
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::65bfa8ec2fc028571468d971f8e81c77 https://doi.org/10.1007/s11694-022-01691-w Zobrazit plný text záznamu Full text from SpringerLink