Figure 1. TEM image of CR-NE studied by TEM ((JEOL-100 CX)

From

Production of Processed Cheese Supplemented with Curcumin Nanoemulsion

Mahmoud Ibrahim El-Sayed, Thanaa I. Shalaby

American Journal of Food and Nutrition. 2021, 9(3), 96-105 doi:10.12691/ajfn-9-3-1