KMID : 1024420050090040268
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Food Engineering Progress 2005 Volume.9 No. 4 p.268 ~ p.275
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Optimum Packaging Conditions for Maintaining Curcumin Stability
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Kim Young-Jun
Kim Hyeon-Wee Chung Myong-Soo
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Abstract
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KEYWORD
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Curcumin, Turmeric, Curry, HPLC, Color difference
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FullTexts / Linksout information
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Listed journal information
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