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Enhancing anti-inflammation activity of curcumin through ... | ResearchHub
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Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
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Authors
Xiaoyong Wang
5 more
Xiaoyong Wang
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Yuwen Wang
3 more
•
Qingrong Huang
Published
November 26, 2007
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Journal
Food Chemistry
Topics
Chemistry
Biochemistry
Medicine
Internal Medicine
Food Science
Show all topics
DOI
10.1016/j.foodchem.2007.10.086
