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pro vyhledávání: '"Gladys Páez-Hernández"'
Publikováno v:
J Food Sci Technol
Ultrasonication technology was used to enhance the solubility and availability of lipophilic compounds as curcumin. This study aimed to know the optimal conditions to produce ultrasonication curcumin nanoemulsions stabilized with hydroxylated lecithi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06b6ba036144d4de8311c7e8716db0e0
https://europepmc.org/articles/PMC7016063/
https://europepmc.org/articles/PMC7016063/
