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	Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with beta-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation
	Wu, Jiulin; Sun, Xinyu; Guo, Xiaoban; Ji, Mingyu; Wang, Jianhua; Cheng, Cui; Chen, Li; Wen, Cuilian; Zhang, Qiqing
刊名	FOOD AND BIOPROCESS TECHNOLOGY
	2018
卷号	11页码:447-461
关键词	Curcumin Antioxidant activity GL-beta CD-CUR films In vitro release Apple juice preservation
ISSN号	1935-5130
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2890058
专题	福州大学
推荐引用方式 GB/T 7714	Wu, Jiulin,Sun, Xinyu,Guo, Xiaoban,et al. Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with beta-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation[J]. FOOD AND BIOPROCESS TECHNOLOGY,2018,11:447-461.
APA	Wu, Jiulin.,Sun, Xinyu.,Guo, Xiaoban.,Ji, Mingyu.,Wang, Jianhua.,...&Zhang, Qiqing.(2018).Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with beta-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation.FOOD AND BIOPROCESS TECHNOLOGY,11,447-461.
MLA	Wu, Jiulin,et al."Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with beta-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation".FOOD AND BIOPROCESS TECHNOLOGY 11(2018):447-461.

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