CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems
Propiedades de estabilidad y actividad antioxidante de las nano-suspensiones de curcumina en sistemas de emulsión
Sun-Hyung KimDepartment of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
https://orcid.org/0000-0002-1579-964XView further author information
https://orcid.org/0000-0002-1579-964XView further author information, Eui-Seok LeeDepartment of Food Science and Technology, Chungnam National University, Daejeon, Republic of Koreahttps://orcid.org/0000-0002-2493-7960View further author information
https://orcid.org/0000-0002-2493-7960View further author information, Ki-Teak LeeDepartment of Food Science and Technology, Chungnam National University, Daejeon, Republic of Koreahttps://orcid.org/0000-0002-7482-6775View further author information
https://orcid.org/0000-0002-7482-6775View further author information & Soon-Taek HongDepartment of Food Science and Technology, Chungnam National University, Daejeon, Republic of KoreaCorrespondence[email protected]
https://orcid.org/0000-0002-9344-1790View further author information
https://orcid.org/0000-0002-9344-1790View further author information