doi.org/10.1016/j.foodchem.2020.128121

Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods

..., Sirithon Siriamornpun
32
Food Chemistry9.80
Volume: 339, Pages: 128121 - 128121
Published: Sep 17, 2020
Paper Fields
Paper Details
Title
Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods
DOI
doi.org/10.1016/j.foodchem.2020.128121
Published Date
Sep 17, 2020
Journal
Food Chemistry
Volume
339
Pages
128121 - 128121
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