PubAg

Main content area

MLA

Kumar, Arun, et al. "Enhanced Solubilization of Curcumin In Mixed Surfactant Vesicles." Food chemistry, v. 199, pp. 660-666. doi: 10.1016/j.foodchem.2015.12.077

APA

Kumar, A., Kaur, G., Kansal, S., Chaudhary, G. Ram, & Mehta, S. (2016). Enhanced solubilization of curcumin in mixed surfactant vesicles. Food chemistry, 199, 660-666. doi: 10.1016/j.foodchem.2015.12.077

Chicago

Kumar, Arun, Gurpreet Kaur, S.K Kansal, Ganga Ram Chaudhary, and S.K Mehta. "Enhanced solubilization of curcumin in mixed surfactant vesicles" Food chemistry 199, 1 (2016): 660-666. doi: 10.1016/j.foodchem.2015.12.077