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Production of Processed Cheese Supplemented with Curcumin Nanoemulsion

by Mahmoud Ibrahim El-Sayed and Thanaa I. Shalaby

American Journal of Food and Nutrition. 2021, 9(3), 96-105. DOI: 10.12691/ajfn-9-3-1
Pub. Date: July 29, 2021Views: 7084 Downloads: 9014Like: 2

processed cheese nanocurcumin nanoemulsion microstructure antimicrobial

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