Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability
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Title
Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 399, Issue -, Pages 133952
Publisher
Elsevier BV
Online
2022-08-18
DOI
10.1016/j.foodchem.2022.133952
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