| 标题 |
Effect of supercritical CO₂ extraction and the Soxhlet method on the content of curcuminoids, phenolic compounds, and antioxidant activity in Curcuma longa L |
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| 其它 |
期刊:Food Chemistry Advances 作者:Evelyn Pelayo-Velásquez; Norma Gamarra-Mendoza; Carlos Seguil-Mirones; Moisés Mendoza-Álvarez; Mery Cusiche-Huamaní; et al 出版日期:2026-03-01 |
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(2025-6-4)