董明盛

Professor Supervisor of Doctorate Candidates

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Release time:2024-01-02Hits:

Impact Factor:

6.8
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Li Zhiyu,Hu Wenxiu,Dong Jiajia,Azi Fidelis,Xu Xiao,Tu Chuanhai,Tang Sijie,Dong Mingsheng
Correspondence Author:

DMS
Document Code:

2c9e868c857fa4780185808e6c66078c
Volume:

12
Issue:

2
Page Number:

669-679
Translation or Not:

no
Date of Publication:

2023-03-01