Determination of curcuminoid colouring principles in commercial foods by HPLC

标题
Determination of curcuminoid colouring principles in commercial foods by HPLC
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1217-1222
出版商
Elsevier BV
发表日期
2010-07-24
DOI
10.1016/j.foodchem.2010.07.049

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