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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.com/id/eprint/9218

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