Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. - Institut Agro Montpellier Accéder directement au contenu
Article Dans Une Revue Journal of Food Measurement and Characterization Année : 2022

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.

Fichier non déposé

Dates et versions

hal-04529579 , version 1 (02-04-2024)

Identifiants

Citer

Molika Yin, Mathieu Weil, Sylvie Avallone, Isabelle Maraval, Nelly Forestier-Chiron, et al.. Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.. Journal of Food Measurement and Characterization, 2022, 17 (1), pp.998-1008. ⟨10.1007/s11694-022-01683-w⟩. ⟨hal-04529579⟩
4 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More