Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
- 1 June 2012
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 132 (3), 1143-1149
- https://doi.org/10.1016/j.foodchem.2011.11.019
Abstract
No abstract availableKeywords
Funding Information
- Ontario Dairy Council
- Natural Sciences and Engineering Council of Canada
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