| 标题 |
Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:J. Gomez-Estaca; M.P. Balaguer; R. Gavara; P. Hernandez-Munoz 出版日期:2011-12-15 |
| 求助人 | |
| 下载 |
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(2025-6-4)