Wang, C.; Liu, X.; Zhang, Y.; Li, X.; Ge, Y.; Lan, W.; Yang, L.
Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release. Foods 2025, 14, 2825.
https://doi.org/10.3390/foods14162825
AMA Style
Wang C, Liu X, Zhang Y, Li X, Ge Y, Lan W, Yang L.
Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release. Foods. 2025; 14(16):2825.
https://doi.org/10.3390/foods14162825
Chicago/Turabian Style
Wang, Chuyan, Xiaoying Liu, Yan Zhang, Xiaomin Li, Yuanfei Ge, Wei Lan, and Liuqing Yang.
2025. "Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release" Foods 14, no. 16: 2825.
https://doi.org/10.3390/foods14162825
APA Style
Wang, C., Liu, X., Zhang, Y., Li, X., Ge, Y., Lan, W., & Yang, L.
(2025). Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release. Foods, 14(16), 2825.
https://doi.org/10.3390/foods14162825
