论文题目：Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

论文概要：Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

论文类型：*

第一作者：邹立强

通讯作者：邹立强

参与作者：邹立强

发表期刊名称：FOOD BIOPHYSICS

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2016

卷、期、页：3

ISSN号：*

关键字：Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

摘要：Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility