Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS Nanosuspension
Author:
Affiliation:
1. College of Life Sciences & Biotechnology; Korea Univ; Anam-dong, Seongbuk-gu Seoul 136-701 Korea
2. Woongjin Co., Ltd. Changgyeonggung-ro; Jongro-gu Seoul 03130 Korea
3. Dept. of Food Science and Technology; Keimyung Univ; Daegu 704-701 Korea
Publisher
Wiley
Subject
Food Science
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