Cite
HARVARD Citation
Yin, M. et al. (2022). Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.. Journal of food processing and preservation. 46 (5), p. n/a. [Online].
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Yin, M. et al. (2022). Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.. Journal of food processing and preservation. 46 (5), p. n/a. [Online].