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Impact of Cooking, Drying and Grinding Operations on Chemical Content, Functional and Sensorial Qualities of Curcuma Longa L.

Yin Molika,Weil Mathieu,Avallone Sylvie,Maraval Isabelle,Forestier-Chiron Nelly,Servent Adrien,In Sokneang,Bohuon Philippe

Journal of Food Measurement & Characterization（2022）

Cited 1|Views6
Key words
Bioaccessibility,Curcuminoids,Consumer acceptance,Descriptive attributes,Essential oil,Particle size
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