Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

标题
Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 153, Issue -, Pages 361-370
出版商
Elsevier BV
发表日期
2013-12-25
DOI
10.1016/j.foodchem.2013.12.067

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