Cite
MLA Citation
Yiying Lu et al.. “Highly bioavailable curcumin preparation with a co‐grinding and solvent‐free process.” Food science & nutrition, vol. 8, no. 12, 2020, pp. 6415–6425. http://access.bl.uk/ark:/81055/vdc_100115150399.0x00000d
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Yiying Lu et al.. “Highly bioavailable curcumin preparation with a co‐grinding and solvent‐free process.” Food science & nutrition, vol. 8, no. 12, 2020, pp. 6415–6425. http://access.bl.uk/ark:/81055/vdc_100115150399.0x00000d