THE USE OF WHEY PROTEIN ISOLATE IN MICROENCAPSULATION OF CURCUMIN. International Journal of Food and Nutritional Sciences, [S. l.], v. 4, n. 3, p. 125–131, 2015. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/327. Acesso em: 11 aug. 2026.