| 标题 |
Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Camila Sampaio Mangolim; Cristiane Moriwaki; Ana Cláudia Fernandes Nogueira; Francielle Sato; Mauro Luciano Baesso; et al 出版日期:2013-12-24 |
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(2025-6-4)