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Kharat, M., Du, Z., Zhang, G. and McClements, D.J. (2017) Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature and Molecular Environment. Journal of Agricultural and Food Chemistry, 65, 1525-1532.
https://doi.org/10.1021/acs.jafc.6b04815

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