« Improved solubilization of curcumin with a microemulsification formulation » (2011) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 35(2), p. 46–55. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3519 (Consulté le: 2 novembre 2026).