Publication | Closed Access
Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein
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Citations
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References
2020
Year
Food ChemistryFood ColloidEngineeringAqueous SolubilityBiochemistryNatural SciencesFood BiophysicsBiotechnologyVis-à-vis Whey ProteinProtein EngineeringBiomolecular Engineering
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