Cite
HARVARD Citation
Cheng, J. et al. (2023). Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate. Food research international. p. . [Online].
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Cheng, J. et al. (2023). Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate. Food research international. p. . [Online].