1.
Cretu R, Dima C, Bahrim G, Dima Ştefan. Improved solubilization of curcumin with a microemulsification formulation. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 23Nov.2011 [cited 7May2024];35(2):46-5. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3519