Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization
| Autor: | Gómez-Estaca, J., Balaguer, M.P., López-Carballo, G., Gavara, R., Hernández-Muñoz, P. |
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| Zdroj: | In Food Hydrocolloids September 2017 70:313-320 |
| Databáze: | ScienceDirect |
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