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Increasing the solubility of the nutraceutical curcumin by heat and inhibition of oxidative modification
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| Published in: | Mol Nutr Food Res |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
2009
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8056839/ https://ncbi.nlm.nih.gov/pubmed/19198014 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.200990003 |
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