Work

Degradation of bioactive spice compound: curcumin during domestic cooking

Year: 2008

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-008-0993-9

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

Institutions: Central Food Technological Research Institute, Council of Scientific and Industrial Research

Language: English

Topic: Curcumin's Biomedical Applications

Subfield: Molecular Medicine

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2005307020

FWCI: 0.224

Cites: 10

Cited by: 76

Related to: 10