APA Citation

Wang, Y., Yuan, Y., Yang, X., Wang, J., Guo, J., & Lin, Y. (2016). Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles. J Food Sci Technol.

Citação norma Chicago

Wang, Yong-Hui, Yang Yuan, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, and Yuan Lin. "Comparison of the Colloidal Stability, Bioaccessibility and Antioxidant Activity of Corn Protein Hydrolysate and Sodium Caseinate Stabilized Curcumin Nanoparticles." J Food Sci Technol 2016.

MLA Citation

Wang, Yong-Hui, et al. "Comparison of the Colloidal Stability, Bioaccessibility and Antioxidant Activity of Corn Protein Hydrolysate and Sodium Caseinate Stabilized Curcumin Nanoparticles." J Food Sci Technol 2016.

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