Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Published 2011 View Full Article

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Title
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 2, Pages 799-807
Publisher
Elsevier BV
Online
2011-11-18
DOI
10.1016/j.foodchem.2011.11.039

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