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Potential mechanism of antioxidant activity of food colorant — curcumin

dc.contributor.authorWybieralska, K.
dc.contributor.authorWieczorek, D.
dc.contributor.authorSzymusiak, H.
dc.contributor.authorZieliński, R.
dc.date.accessioned2023-12-05T14:47:17Z
dc.date.available2023-12-05T14:47:17Z
dc.date.issued2002
dc.identifier.urihttps://ruep.ue.poznan.pl/handle/item/6612
dc.languageen
dc.publisherThe Poznań University of Economics Publishing House
dc.relation.bookCurrentt Trends in Commodity Science Proceedings of the 7th International Commodity Science Conference Poznań, Poland, September 1-5, 2002 Vol.II
dc.relation.booklinkhttps://ruep.ue.poznan.pl/handle/item/4806
dc.relation.pages679-684
dc.rightsOther
dc.titlePotential mechanism of antioxidant activity of food colorant — curcumin
dc.typeMonographChapterConference
dspace.entity.typePublication