Influence of Biopolymer Emulsifier on the Characteristics of Curcumin Nanoemulsions

Autor:	Yeon-Ji Jo, Yun-Joong Kwon, Hyunyi Kim
Rok vydání:	2016
Předmět:	chemistry.chemical_compound Chemical engineering Chemistry engineering Curcumin Biopolymer engineering.material Droplet size Food Science
Zdroj:	Food Engineering Progress. 20:321-327
ISSN:	2288-1247 1226-4768
DOI:	10.13050/foodengprog.2016.20.4.321
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::da6bd6f8d48b9c1bac5600fb17114694 https://doi.org/10.13050/foodengprog.2016.20.4.321 Zobrazit plný text záznamu