Yan, L. Et Al. 2024. Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility. FOOD CHEMISTRY , vol.451 , 1-10.

Yan, L., Liu, H., Wang, Y., Zhang, L., Ma, C., & Abd El-Aty, A. M. A., (2024). Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility. FOOD CHEMISTRY , vol.451, 1-10.

Yan, Linlin Et Al. "Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility," FOOD CHEMISTRY , vol.451, 1-10, 2024

Yan, Linlin Et Al. "Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility." FOOD CHEMISTRY , vol.451, pp.1-10, 2024

Yan, L. Et Al. (2024) . "Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility." FOOD CHEMISTRY , vol.451, pp.1-10.

@article{article, author={Linlin Yan Et Al. }, title={Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility}, journal={FOOD CHEMISTRY}, year=2024, pages={1-10} }