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Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin

Ming Li1, Ying Ma, Michael O Ngadi

  • 1School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, Heilongjiang 150090, PR China.

Food Chemistry
|June 25, 2013
PubMed

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