The study of curcumin interaction with micellar casein and lactic acid bacteria cell envelope

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https://hal.univ-lorraine.fr/hal-02315509
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Submitted on : Monday, October 14, 2019 - 3:06:09 PM
Last modification on : Tuesday, October 15, 2019 - 1:14:27 AM

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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, Elsevier, 2018, 91, pp.293-302. ⟨10.1016/j.lwt.2018.01.067⟩. ⟨hal-02315509⟩

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