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Journal: FoodsVolume: 10Number: 150
Article: Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch
  • Authors:
  • Jihyun Kang1,
  • Ye-Hyun Kim2 and
  • Soo-Jin Choi2
  • et al.
Link: https://www.mdpi.com/2304-8158/10/1/150

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