The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan
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2020
| Reference Key |
tai2020thefood
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|---|---|
| Authors | Tai, K. |
| Journal | food hydrocolloids |
| Year | 2020 |
| DOI | 10.1016/j.foodhyd.2019.105355 |
| URL | |
| Keywords | Keywords not found |
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