Yi-Cheng Huang*, and Tzu-Hung Kuo(2016) O-Carboxymethyl Chitosan/Fucoidan Nanoparticles Increase Cellular Curcumin Uptake. Food Hydrocolloids

作者: 黃意真
發表年度: 2016
著作類別: 期刊論文
著作名稱: Yi-Cheng Huang*, and Tzu-Hung Kuo. 2016. O-Carboxymethyl Chitosan/Fucoidan Nanoparticles Increase Cellular Curcumin Uptake. Food Hydrocolloids. 53:261-269. DOI:10.1016/j.foodhyd.2015.02.006 (SCI, IF: 7.053; Food Science & Technology: 5/135; Chemistry, Applied: 3/71)