Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion

WU Weina, FENG Jieru, FANG Jingyu, SHAO Ping, SUN Peilong, XU Jing, LI Zhenhao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 63-70.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 63-70. DOI: 10.13995/j.cnki.11-1802/ts.025421

Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 63-70 https://doi.org/10.13995/j.cnki.11-1802/ts.025421

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