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Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusi...
by
Nagano, Kazuya
,
Nakao, Tomohiro
,
Takeda, Mariko
,
Hirai, Haruna
,
Maekita, Hikaru
,
Nakamura, Michiko
,
Imakawa, Naoki
,
Egawa, Ayako
,
Fujiwara, Toshimichi
,
Gao, Jian-Qing
,
Kinoshita, Keigo
,
Sakata, Makoto
,
Nishino, Masayuki
,
Yamashita, Takuya
,
Yoshida, Takuya
,
Harada, Kazuo
,
Tachibana, Keisuke
,
Doi, Takefumi
,
Hirata, Kazumasa
,
Tsujino, Hirofumi
,
Higashisaka, Kazuma
,
Tsutsumi, Yasuo
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Food chemistry
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Food Chemistry
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Subjects
Absorption
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Amorphous
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Chemistry
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Chemistry, Applied
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Curcumin
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Dyslipidemia
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Food Science & Technology
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Life Sciences & Biomedicine
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Nutrition & Dietetics
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Physical Sciences
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Polyglycerol Fatty Acid Ester
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Science & Technology
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Water Solubility
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Elsevier Sciencedirect Journals
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Elsevier
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