Ryu, V.; Ruiz-Ramirez, S.; Chuesiang, P.; McLandsborough, L.A.; McClements, D.J.; Corradini, M.G.
Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity. Foods 2021, 10, 1777.
https://doi.org/10.3390/foods10081777
AMA Style
Ryu V, Ruiz-Ramirez S, Chuesiang P, McLandsborough LA, McClements DJ, Corradini MG.
Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity. Foods. 2021; 10(8):1777.
https://doi.org/10.3390/foods10081777
Chicago/Turabian Style
Ryu, Victor, Silvette Ruiz-Ramirez, Piyanan Chuesiang, Lynne A. McLandsborough, David Julian McClements, and Maria G. Corradini.
2021. "Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity" Foods 10, no. 8: 1777.
https://doi.org/10.3390/foods10081777
APA Style
Ryu, V., Ruiz-Ramirez, S., Chuesiang, P., McLandsborough, L. A., McClements, D. J., & Corradini, M. G.
(2021). Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity. Foods, 10(8), 1777.
https://doi.org/10.3390/foods10081777