Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

Published 2011 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 3, Pages 1143-1149
Publisher
Elsevier BV
Online
2011-11-11
DOI
10.1016/j.foodchem.2011.11.019

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.