Gómez-Mascaraque, Laura G <br/><br/>
Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin.  [electronic resource] 

 -  Food chemistry  Oct 2017 
 - 343-350 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.04.133  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Curcumin--analysis<br/>Drug Compounding<br/>Excipients<br/>Liposomes