<style face="normal" font="default" size="100%">Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions</style>

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<style face="normal" font="default" size="100%">Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions</style>

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17

<style face="normal" font="default" size="100%">Inhibitory effect of curcumin-artemisinin co-amorphous on Tau aggregation and Tau phosphorylation</style>