Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension
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Title
Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 2, Pages N494-N501
Publisher
Wiley
Online
2016-01-14
DOI
10.1111/1750-3841.13208
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