Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (<i>Curcuma Longa</i> L.) and Evaluation of their Antioxidant Activity

Chengke Wang, Hanli Yang, Jiangyu Li

Open source

DOI: 10.2991/efood.k.210329.001
Published: 2021-04
Container: eFood
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.2991/efood.k.210329.001,
  title = {Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (<i>Curcuma Longa</i> L.) and Evaluation of their Antioxidant Activity},
  author = {Chengke Wang and Hanli Yang and Jiangyu Li},
  year = {2021},
  journal = {eFood},
  doi = {10.2991/efood.k.210329.001},
  url = {https://doi.org/10.2991/efood.k.210329.001}
}

RIS

TY  - JOUR
TI  - Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (<i>Curcuma Longa</i> L.) and Evaluation of their Antioxidant Activity
AU  - Chengke Wang
AU  - Hanli Yang
AU  - Jiangyu Li
PY  - 2021
JO  - eFood
DO  - 10.2991/efood.k.210329.001
UR  - https://doi.org/10.2991/efood.k.210329.001
ER  -

APA

Wang, C., Yang, H., & Li, J. (2021). Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (<i>Curcuma Longa</i> L.) and Evaluation of their Antioxidant Activity. eFood. https://doi.org/10.2991/efood.k.210329.001

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crossref · retrieved 2026-09-25T09:05:20.618Z