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Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
S. Rahimi Yazdi, M. CorredigVolume:
132
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.11.019
File:
PDF, 616 KB
english, 2012