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Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability

Zhenghui Jiang1, Jing Gan2, Limin Wang1

  • 1College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.

Food Chemistry
|August 23, 2022
PubMed

Keywords:
BioavailabilityCurcuminInteractionsProtein ZStability

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