Soluble starch formulated nanocomposite increases water solubility and stability of curcumin

标题
Soluble starch formulated nanocomposite increases water solubility and stability of curcumin
作者
关键词
Curcumin, Soluble starch, Nanoparticle, Water solubility, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 56, Issue -, Pages 41-49
出版商
Elsevier BV
发表日期
2015-11-24
DOI
10.1016/j.foodhyd.2015.11.024

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