Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of <i>Curcuma longa</i> L. (Turmeric)
<i>Curcuma longa</i> L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turme...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2019-10-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |