| 000 | 01047 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250517154324.0 | ||
| 264 | 0 | _c20170811 | |
| 008 | 201708s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.04.133 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGómez-Mascaraque, Laura G | |
| 245 | 0 | 0 |
_aMicroencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin. _h[electronic resource] |
| 260 |
_bFood chemistry _cOct 2017 |
||
| 300 |
_a343-350 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCurcumin _xanalysis |
| 650 | 0 | 4 | _aDrug Compounding |
| 650 | 0 | 4 | _aExcipients |
| 650 | 0 | 4 | _aLiposomes |
| 700 | 1 | _aCasagrande Sipoli, Caroline | |
| 700 | 1 | _ade La Torre, Lucimara Gaziola | |
| 700 | 1 | _aLópez-Rubio, Amparo | |
| 773 | 0 |
_tFood chemistry _gvol. 233 _gp. 343-350 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.04.133 _zAvailable from publisher's website |
| 999 |
_c27197063 _d27197063 |
||