학술논문
Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin
Document Type
Article
Author
Source
In: Food Chemistry . (Food Chemistry, 30 March 2024, 437)
Subject
Language
English
ISSN
18737072
03088146
03088146