Increasing the solubility of the nutraceutical curcumin by heat and inhibition of oxidative modification

被引：10

作者：

Kurien, Biji T. ^{[1
]}

Scofield, R. Hal ^{[1
,2
,3
]}

机构：

[1] Oklahoma Med Res Fdn, Arthritis & Immunol Program, Oklahoma City, OK 73104 USA

[2] Univ Oklahoma, Hlth Sci Ctr, Dept Med, Oklahoma City, OK USA

[3] Dept Vet Affairs Med Ctr, Oklahoma City, OK USA

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2009年 / 53卷 / 02期

关键词：

IN-VITRO;

D O I：

10.1002/mnfr.200990003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：308 / 308

页数：1

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