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Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study. [electronic resource] by
- Yang, Wei
- Liang, Xinhong
- Xu, Linshuang
- Deng, Chujun
- Jin, Weiping
- Wang, Xiaohui
- Kong, Yaru
- Duan, Mengge
- Nei, Yuanyang
- Zeng, Jie
- Li, Bo
Producer: 20210330
In:
Food research international (Ottawa, Ont.) vol. 131
Availability: No items available.
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