Cite
MLA Citation
Tuba Esatbeyoglu et al.. “Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol.” Food & function, vol. 6, no. 3, 2015, pp. 887–893. http://access.bl.uk/ark:/81055/vdc_100089858386.0x000023