Article Versions Notes

Lu Y, Zhang B, Shen H, Ge X, Sun X, Zhang Q, Zhang X, Sun Z, Li W. Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein. Foods. 2022; 11(1):65. https://doi.org/10.3390/foods11010065

Lu, Yifan, Bo Zhang, Huishan Shen, Xiangzhen Ge, Xiangxiang Sun, Qian Zhang, Xiuyun Zhang, Zhuangzhuang Sun, and Wenhao Li. 2022. "Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein" Foods 11, no. 1: 65. https://doi.org/10.3390/foods11010065

Lu, Y., Zhang, B., Shen, H., Ge, X., Sun, X., Zhang, Q., Zhang, X., Sun, Z., & Li, W. (2022). Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein. Foods, 11(1), 65. https://doi.org/10.3390/foods11010065