Increasing the solubility of the nutraceutical curcumin by heat and inhibition of oxidative modification
- 6 February 2009
- journal article
- letter
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 53 (2) , 308
- https://doi.org/10.1002/mnfr.200990003
Abstract
No abstract availableKeywords
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