Loss of active principles of common spices during domestic cooking
- 31 December 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 43 (4) , 271-274
- https://doi.org/10.1016/0308-8146(92)90211-j
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Studies on curcumin and curcuminoidsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1985
- Determination of piperine in biological tissues by thin-layer chromatography and ultraviolet absorption densitometryJournal of Chromatography B: Biomedical Sciences and Applications, 1985