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Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin.
Li, Zhenshun; Wang, Yuntao; Pei, Yaqiong; Xiong, Wenfei; Zhang, Chunlan; Xu, Wei; Liu, Shilin; Li, Bin.
Afiliação
  • Li Z; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Life Science, Yangtze University, Jingzhou 434025, China.
  • Wang Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Pei Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Xiong W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Zhang C; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Xu W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Liu S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University
Food Res Int ; 75: 98-105, 2015 Sep.
Article em En | MEDLINE | ID: mdl-28454977
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article