Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

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Title
Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 911-920
Publisher
Elsevier BV
Online
2017-11-25
DOI
10.1016/j.foodhyd.2017.11.038

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