RACZ, Levente Zsolt et al. COMPLEXATION OF CURCUMIN USING WHEY PROTEINS TO ENHANCE AQUEOUS SOLUBILITY, STABILITY AND ANTIOXIDANT PROPERTY. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 67, n. 3, p. 75–99, 2022. DOI: 10.24193/subbchem.2022.3.06. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7770. Acesso em: 19 dec. 2024.