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Esatbeyoglu, T. et al. (2015). Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol. Food & function. 6 (3), pp. 887-893. [Online].
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Esatbeyoglu, T. et al. (2015). Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol. Food & function. 6 (3), pp. 887-893. [Online].