Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome

Published 2009 View Full Article

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Title
Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 7, Pages 1438-1444
Publisher
Wiley
Online
2009-06-15
DOI
10.1111/j.1365-2621.2009.01976.x

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