Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2014

ISSN: 0308-8146

DOI: 10.1016/j.foodchem.2013.12.067