Publication | Closed Access
Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
272
Citations
30
References
2010
Year
Food ChemistryEngineeringRelease PropertiesSaccharomyces CerevisiaeCyclodextrin ProductionBiotechnologyMicro-encapsulationPolysaccharideRelease MechanismBiomolecular Engineering
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