Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of "deketene curcumin". (Q39034529)
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scientific article published on 27 November 2013
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English | Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of "deketene curcumin". |
scientific article published on 27 November 2013 |
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Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of "deketene curcumin". (English)
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Ulrich Mahlknecht
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Indra N Dahmke
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Stefan P Boettcher
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Matthias Groh
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27 November 2013
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151
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514-519
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