Preparation of xanthan gum-β-lactoglobulin fiber composite gel as curcumin delivery carrier

GAO Chao, YANG Nan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 55-61.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 55-61. DOI: 10.13995/j.cnki.11-1802/ts.035694

Preparation of xanthan gum-β-lactoglobulin fiber composite gel as curcumin delivery carrier

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 55-61 https://doi.org/10.13995/j.cnki.11-1802/ts.035694

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