The study of curcumin interaction with micellar casein and lactic acid bacteria cell envelope - Université de Lorraine Access content directly
Journal Articles LWT - Food Science and Technology Year : 2018
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hal-02315509 , version 1 (14-10-2019)

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Aya Khanji, Florentin Michaux, Dominique Salameh, Toufic Rizk, Sylvie Banon, et al.. The study of curcumin interaction with micellar casein and lactic acid bacteria cell envelope. LWT - Food Science and Technology, 2018, 91, pp.293-302. ⟨10.1016/j.lwt.2018.01.067⟩. ⟨hal-02315509⟩
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