Curcumin extracts from Curcuma Longa – Improvement of concentration, purity, and stability in food-approved and water-soluble surfactant-free microemulsions-Reference-Cited by-同舟云学术

Curcumin extracts from Curcuma Longa – Improvement of concentration, purity, and stability in food-approved and water-soluble surfactant-free microemulsions

Published:2021-03 Issue: Volume:339 Page:128140
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Degot Pierre,Huber Verena,Touraud Didier,Kunz Werner^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Essential oil composition and antioxidant activities of Curcuma aromatica Salisb:;Al-Reza;Food and Chemical Toxicology,2010

3. Green chemistry: Principles and practice;Anastas;Chemical Society Reviews,2010

4. Essential oil composition of eight starchy Curcuma species;Angel;Industrial Crops and Products,2014

5. Biological activities of Curcuma longa L.;Araújo;Memorias do Instituto Oswaldo Cruz,2001

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