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Encapsulation in β-lactoglobulin-chlorogenic acid complex... | ResearchHub
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Encapsulation in β-lactoglobulin-chlorogenic acid complexes enhances digestibility and enzyme inhibitory activity of curcumin
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Authors
Haibo Liu
6 more
Haibo Liu
•
Gongshuai Song
4 more
•
Ziyuan Wang
Published
November 1, 2024
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Journal
Food Bioscience
Topics
Biology
Neuroscience
Computer Science
Chemistry
Biochemistry
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DOI
10.1016/j.fbio.2024.105423
