Xie, Y.; Li, H.; Deng, Z.; Yu, Y.; Zhang, B.
Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies. Foods 2024, 13, 3939.
https://doi.org/10.3390/foods13233939
AMA Style
Xie Y, Li H, Deng Z, Yu Y, Zhang B.
Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies. Foods. 2024; 13(23):3939.
https://doi.org/10.3390/foods13233939
Chicago/Turabian Style
Xie, Yingshan, Hongyan Li, Zeyuan Deng, Yanfang Yu, and Bing Zhang.
2024. "Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies" Foods 13, no. 23: 3939.
https://doi.org/10.3390/foods13233939
APA Style
Xie, Y., Li, H., Deng, Z., Yu, Y., & Zhang, B.
(2024). Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies. Foods, 13(23), 3939.
https://doi.org/10.3390/foods13233939
