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Preparation of Grain β-glucan Gel and Characteristics of Its Slow-release
by Ting Xu, Jia Wu and Lan Zhao
Journal of Food and Nutrition Research. 2020, 8(9), 466-472. DOI: 10.12691/jfnr-8-9-3
Pub. Date: September 09, 2020Views: 6906Downloads: 7925
cryogelation curcumin sustained-release non-Fick
Abstract Full Text PDF (454 KB) Full Text HTML Full Text ePUB (366 KB)
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