%PDF-1.4
%
1 0 obj
<>stream
application/pdf
10.1080/19476337.2020.1852315
Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems
Sun-Hyung Kim
Eui-Seok Lee
Ki-Teak Lee
Soon-Taek Hong
Taylor & Francis
CyTA - Journal of Food, 2020. doi:10.1080/19476337.2020.1852315
Curcumin
nanosuspension
high-pressure homogenization
antioxidant activity
emulsion
en
Journal
CyTA - Journal of Food
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.
1947-6337
1947-6345
19
1
40
48
10.1080/19476337.2020.1852315
https://doi.org/10.1080/19476337.2020.1852315
VoR
application/pdfdoi:10.1080/19476337.2020.185231510.1080/19476337.2020.1852315https://doi.org/10.1080/19476337.2020.18523152021-01-04truewww.tandfonline.com10.1080/19476337.2020.1852315www.tandfonline.comtrue2021-01-0410.1080/19476337.2020.1852315
endstream
endobj
4 0 obj
<>stream
xY͎$5Sb' 3ݍa X8c;vꮙeVUJ\%OK tKacrI^Z<ˡj]˺BV_ǧWpkl?nIupzţ^i?5ӕxj㺆Cu~D~dI^h;t0މf}iyvrKD2Ԛ}^"ܸůjtl?\wDϮ6{6TgqfUƍ.aWe>
=,dP_eaeYpTW=\)1\j):^%)! V
^rG?m4Ꮓw>Ǖ> k)>3}+H#n ,xL<ӿ ӟjNf.\~A(ѲuBdtqR7E
o:^(פᤕb|&9/Ir)Q%hPMG\E6?7/ӜӘ16]:
P95S3]{ΪClrP1պF7;-WQ=ܷN1
YXtlauȄВRbQ K*^e
k9Q&BfW1P,x,,;tް:sG|H,5-@)ǜ`@+Slu?4ոe0U[tkhpU bZnĻRYĞ:b0y|ƫ`<9`%{/_nQ;.ZX698J9qE?tQD>zR*ꈠNWkOaes^leN,т Br̟|,dd7t38'TSjSeת@B )MUb_XtRjcV+s'1ra8wNNt~tվ~ YgRڝm+ú8Xgݫoe0%'σzNh^4AQ%,5쥭}.h{|6>i}X{#^@"߾kR~0ta+K>ηkD'hFϻIe=v"ۚrX/aaA-LjUֱE!
SpYLd*+"¬oȪuݜ,"v;[1&8ډDNؽt)AKa織J~ggӱq[N11')xÀw2Q-
ڗo:tǽ@!NMC6 Ⱥ0|
pdZhLJFOH##Hҟxߟ>]6s-^:I0 { qۯQ~@oTޕ/.-m T%,#m,ΘJT@N7nP[<~#WZ}g3%ɳcu@_wT7GvBsvi]LF~sXxߊ`q Uni]ewT%-etj'JTGTN1kV={iHOhM%#o)tFԋ:ͪ+`LJVAs:1ZGq}|hitdlI7<:NT]jꋽD^y;G iV!Ktaټ
_fSG:xCa gCq1bz*S뮏F/dyJqUQSj
TQ|9uA*kva*O P
5[?]ھNK,Xdo^
w
endstream
endobj
28 0 obj
<>stream
xwXSsN`$!l{@ ٢ $@TR)XZԉ(
RZD|y L0V@(#q `= nnWXX0+Зȕ;ѫ R1{Ol (Lγx\䜙/V'LKP0RX~@9k(8u?̰yBOΑr y
<)_Έ"<?_l)
F+s9H
MI #~__ Q$.R$sŅg%f,a6GTLΟEQԖ!/Bſ)EogEA?l kJ^-ؒ \?l{ P&d\EAt{6~/ÇfJq2bFn6g0<8aO"yD|TyE