Separation and determination of the physico-chemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin-Reference-Cited by-同舟云学术

Separation and determination of the physico-chemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin

Published:2005-10 Issue:8-9 Volume:38 Page:1039-1044
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Péret-Almeida L.,Cherubino A.P.F.,Alves R.J.,Dufossé L.,Glória M.B.A.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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3. ASTA Method. (1985). Official analytical methods of the American Spice Trade Association (3rd ed). Englewood Cliffs, NJ: American Spice Trade Association.

4. Spectral and photophysical behaviors of curcumin and curcuminoids;Bong;Bulletin of the Korean Chemical Society,2000

5. Turmeric – chemistry, technology and quality;Govindarajan;CRC Critical Reviews in Food Science and Nutrition,1980

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