Degradation of bioactive spice compound: curcumin during domestic cooking-Reference-Cited by-同舟云学术

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Degradation of bioactive spice compound: curcumin during domestic cooking

Published:2008-12-20 Issue:5 Volume:228 Page:807-812
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Suresh D.,Gurudutt K. N.,Srinivasan Krishnapura

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0993-9.pdf

Reference11 articles.

1. Srinivasan K (2005) Food Res Int 38:77–86

2. Srinivasan K (2005) Food Rev Int 21:167–188

3. Belitz HD, Grosch W (1987) Food chemistry. Springer Verlag, Berlin

4. Srinivasan K, Sambaiah K, Chandrasekhara N (1992) Food Chem 43:271–274

5. Suresh D, Manjunatha H, Srinivasan K (2007) J Food Comp Anal 20:346–351

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