换一批
换一批Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids.
第一作者：
Kedong,Tai
第一单位：
Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
作者：
主题词
量热法, 差式扫描(Calorimetry, Differential Scanning);姜黄素(Curcumin);药物稳定性(Drug Stability);氢离子浓度(Hydrogen-Ion Concentration);氢化作用(Hydrogenation);卵磷酯类(Lecithins);脂质体(Liposomes);磷脂类(Phospholipids);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared)
DOI
10.1016/j.foodchem.2020.126973
PMID
32413757
发布时间
2023-12-13
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Food chemistry
126973页
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