Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension
出版年份 2016 全文链接
标题
Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 2, Pages N494-N501
出版商
Wiley
发表日期
2016-01-14
DOI
10.1111/1750-3841.13208
参考文献
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