Enhanced curcumin permeability by SLN formulation: The...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 03 Vol. 66

Enhanced curcumin permeability by SLN formulation: The PAMPA approach

Righeschi, Chiara, Bergonzi, Maria Camilla, Isacchi, Benedetta, Bazzicalupi, Carla, Gratteri, Paola, Bilia, Anna Rita
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Volume:
66
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.11.008
Date:
March, 2016
File:
PDF, 1012 KB
english, 2016
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