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Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.

Kharat M, Zhang G, McClements DJ. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Res Int. 2018 09; 111:178-186.

View in: PubMed