Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions

  1. Aguilera-Garrido, A.
  2. del Castillo-Santaella, T.
  3. Galisteo-González, F.
  4. José Gálvez-Ruiz, M.
  5. Maldonado-Valderrama, J.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2021

Alea: 351

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2021.129301 GOOGLE SCHOLAR
Datuen iturria: Scopus