Synthesis and chemical characterisation of curcuminoid colouring principles for their potential use as HPLC standards for the determination of curcumin colour in foods

✍ Scribed by Michael J. Scotter

• Book ID: 116726485
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 218 KB
• Volume: 42
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.03.014