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1 Ergebnisse
1
Improving the Stability and Curcumin Retention Rate of Curc..:
Kang, Jihyun
;
Kim, Ye-Hyun
;
Choi, Soo-Jin
..
Foods. 10 (2021) 1 - p. 150 , 2021
Link:
https://doi.org/10.3390/foods10010150
RT Journal T1
Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10010150&Exemplar=1&LAN=DE A1 Kang, Jihyun A1 Kim, Ye-Hyun A1 Choi, Soo-Jin A1 Rho, Shin-Joung A1 Kim, Yong-Ro PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 1 SP 150 LK http://dx.doi.org/https://doi.org/10.3390/foods10010150 DO https://doi.org/10.3390/foods10010150 SF ELIB - SuUB Bremen
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