دورية أكاديمية
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion
| العنوان: | Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion |
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| المؤلفون: | Le-Tan, HoangAff1, Aff2, IDs0021702204074z_cor1, Fauster, Thomas, Haas, Klara, Jaeger, Henry |
| المصدر: | European Food Research and Technology. 248(10):2615-2628 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-022-04074-z |