Solubilization, stability and antioxidant activity of curcumin in a novel surfactant-free microemulsion system
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Title
Solubilization, stability and antioxidant activity of curcumin in a novel surfactant-free microemulsion system
Authors
Keywords
Surfactant-free microemulsion, Curcumin, Solubilization, Stability, Antioxidant activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 147, Issue -, Pages 111583
Publisher
Elsevier BV
Online
2021-05-11
DOI
10.1016/j.lwt.2021.111583
References
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