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Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability
T. R. Borrin, E. L. Georges, I. C. Moraes, S. C. PinhoYear:
2016
Language:
english
DOI:
10.1016/j.jfoodeng.2015.08.012
File:
PDF, 895 KB
english, 2016