Preparation of whey protein isolate-iron-curcumin ternary composite nanoparticles and investigation of formation mechanism
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
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Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate;Food Research International;2024-04
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