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Effect Of Reducing Agent(β-Mercaptoethanol) On Curcumin (BiophysicalApproaches)
Ranjini, A.R (2009) Effect Of Reducing Agent(β-Mercaptoethanol) On Curcumin (BiophysicalApproaches). [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | curcumin β-mercaptoethanol biophysical approach |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Sep 2009 03:44 |
| Last Modified: | 28 Dec 2011 10:12 |
| URI: | http://ir.cftri.res.in/id/eprint/9218 |
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