Glycosylated Beta-Lactoglobulin emulsions stabilize curcumin and suppress fruit spoilage
Fuente:
International Journal of Biological Macromolecules
Publication date: June 2026Source: International Journal of Biological Macromolecules, Volume 368Author(s): Zhilin Wang, Xia Tang, Miao Wang, Yongxin She, Qinghai Sheng, A.M. Abd El-Aty