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ANTIOXIDANT PROPERTIES OF ETHANOLIC AND HOT WATER EXTRACTS FROM THE RHIZOME OF CURCUMA AROMATICA

Author
LEE, Yu-Ling1 ; WENG, Chu-Chun1 ; MAU, Jeng-Leun1
[1] Department of Food Science and Biotechnology National Chung-Hsing University 250 Kuokuang Road, Taichung 40227, Taiwan, Province of China
Source

Journal of food biochemistry. 2007, Vol 31, Num 6, pp 757-771, 15 p ; ref : 2 p

CODEN
JFBIDW
ISSN
0145-8884
Scientific domain
Food science technology
Publisher
Blackwell, Malden, MA
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Antioxydant Eau chaude Extrait Propriété Rhizome
Keyword (en)
Antioxidant Hot water Extract Properties Rhizome
Keyword (es)
Antioxidante Agua caliente Extracto Propiedad Rizoma
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19902052

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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