The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity
Author:
Affiliation:
1. Transfer Phenomena Laboratory (TPL), Control Release Center, Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural resources by College of Agriculture and Natural ResourcesUniversity of Tehran Karaj Iran
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13403
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