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Evolution of colour and curcuminoids during the turmeric processing

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Life Sciences [q-bio] Food and Nutrition Life Sciences [q-bio] Food engineering

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Submitted on : Monday, December 12, 2022-11:36:46 AM

Last modification on : Thursday, January 5, 2023-4:24:08 PM

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hal-03894390 , version 1 (12-12-2022)

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  • HAL Id : hal-03894390 , version 1

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M. Yin, M. Weil, Sylvie Avallone, Philippe Bohuon. Evolution of colour and curcuminoids during the turmeric processing. 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland. ⟨hal-03894390⟩

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CIRAD UNIV-AVIGNON AFRIQ AGROPOLIS BA UNIV-MONTPELLIER MONTPELLIER-SUPAGRO
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