Cite
MLA Citation
Thais C. Brito-Oliveira et al.. “Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.” Food research international, vol. 102, 2017, pp. 759–767. http://access.bl.uk/ark:/81055/vdc_100054094238.0x000036