AI Networking Cookbook: Practical recipes for AI-assisted network automation and development
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To overcome the poor solubility and instability of curcumin, an oil-in-water emulsions were prepared using four food-grade emulsifiers (MSP, SC, SSOS, SE). Their physicochemical properties, stability, and antioxidant capacity were characterized. And their inhibition efficacy in heterocyclic amines (HAs) was evaluated b...
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