Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
- 1 April 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 125 (3), 913-922
- https://doi.org/10.1016/j.foodchem.2010.09.071
Abstract
No abstract availableKeywords
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