Changes in the Chemical Stability and Antioxidant Activities of Curcuminoids under Various Processing Conditions |
Lee, Bo-Hyun
(Division of Food Science, College of Natural Science, Seoul Women's University)
Kim, Da-Ram (Division of Food Science, College of Natural Science, Seoul Women's University) Kang, S-Mee (Division of Food Science, College of Natural Science, Seoul Women's University) Kim, Mi-Ri (Division of Food Science, College of Natural Science, Seoul Women's University) Hong, Jung-Il (Division of Food Science, College of Natural Science, Seoul Women's University) |
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