Synthesis and Characterization of Fatty Acid Oat β-Glucan Ester and Its Structure–Curcumin Loading Capacity Relationship
Author:
Affiliation:
1. College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
2. Food Engineering and Technology Research Centre of Chongqing, Chongqing 400715, People’s Republic of China
Funder
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf504596u
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