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	Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin
	Peng, Shengfeng[1]; Zou, Liqiang[1]; Liu, Weilin[2]; Li, Ziling[1,3]; Liu, Wei[1]; Hu, Xiuting[1]; Chen, Xing[1]; Liu, Chengmei[1]
	2017
卷号	156页码:322
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/5531295
专题	浙江工商大学
作者单位	1.[1]Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China 2.[2]Zhejiang Gongshang Univ, Coll Food & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 3.[3]Jiangxi Sci & Technol Normal Univ, Sch Life Sci, Nanchang 330013, Jiangxi, Peoples R China
推荐引用方式 GB/T 7714	Peng, Shengfeng[1],Zou, Liqiang[1],Liu, Weilin[2],et al. Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin[J],2017,156:322.
APA	Peng, Shengfeng[1].,Zou, Liqiang[1].,Liu, Weilin[2].,Li, Ziling[1,3].,Liu, Wei[1].,...&Liu, Chengmei[1].(2017).Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin.,156,322.
MLA	Peng, Shengfeng[1],et al."Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin".156(2017):322.

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