Increasing the bioavailability of curcumin using a green supercritical fluid technology-assisted approach based on simultaneous starch aerogel formation-curcumin impregnation

作者：Farhad Alavi, Ozan N. Ciftci · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139468 · 被引用次数：19 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Aerogels and thermal insulation