1. Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L. Issue 5 (23rd April 2022) Authors: Yin, Molika; Weil, Mathieu; Avallone, Sylvie; Lebrun, Marc; Conejero, Geneviève; In, Sokneang; Bohuon, Philippe Journal: Journal of food processing and preservation Issue: Volume 46:Issue 5(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗