Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics.

Bueno VD, Souto AA

DOI: 10.1002/fsn3.71903
Published: 2026 Jun
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.71903,
  title = {Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics.},
  author = {Bueno VD and Souto AA},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.71903},
  url = {https://doi.org/10.1002/fsn3.71903}
}

RIS

TY  - JOUR
TI  - Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics.
AU  - Bueno VD
AU  - Souto AA
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.71903
UR  - https://doi.org/10.1002/fsn3.71903
ER  -

APA

VD, B., & AA, S. (2026). Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics.. Food science & nutrition. https://doi.org/10.1002/fsn3.71903

Source records

pubmed · retrieved 2026-09-25T07:14:04.054Z