Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin

  1. Palla, C.A.
  2. Aguilera-Garrido, A.
  3. Carrín, M.E.
  4. Galisteo-González, F.
  5. Gálvez-Ruiz, M.J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2022

Volum: 378

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2022.132132 GOOGLE SCHOLAR
Font de les dades: Scopus