Enhanced Curcumin Bioavailability through Nonionic...

Journal of Food Science 2019 / 08

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Cuomo, Francesca, Perugini, Luisa, Marconi, Emanuele, Messia, Maria Cristina, Lopez, Francesco
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14759
Date:
August, 2019
File:
PDF, 1.26 MB
english, 2019
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