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. 2020 Jul 24;9(8):986. doi: 10.3390/foods9080986

Figure 1.

Figure 1

Fourier-transform infrared (FTIR) spectra of chitosan (Cs), curcumin (Cur), Sod. caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein isolate (WPI), whey protein concentrate (WPC) and curcumin loaded nanoparticles (Cur NPs).