Cite
HARVARD Citation
Wei, Y. et al. (2022). Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment. Food hydrocolloids. p. . [Online].
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Wei, Y. et al. (2022). Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment. Food hydrocolloids. p. . [Online].