Parcourir par Auteur Cirad
Nombre de documents : 3.
Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe.
2023.
Journal of Food Measurement and Characterization,
17 : 998-1008.
Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Lebrun Marc, Conejero Geneviève, In Sokneang, Bohuon Philippe.
2022.
Journal of Food Processing and Preservation,
46 (5):e16643, 11 p.
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