姜黄素
姜黄
化学
食品科学
生物
植物
生物化学
作者
Gang Han,Rui Bi,Quan Le,Linlin Zhao,Dong Yue,Lin Qing-hui
出处
期刊:PubMed
[National Institutes of Health]
日期:2008-04-01
卷期号:31 (4): 592-4
被引量:7
摘要
The commixture of curcumin and demethoxycurcumin are more stable than pure curcumin at the same conditions. Stability of curcumin is improved by demethoxycurcumin,it is crude stabilizing agent.
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