Published in
Elsevier, Food Chemistry, (283), p. 414-421, 2019
DOI: 10.1016/j.foodchem.2018.12.124
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In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt
Journal article published in 2019 by
Shishan Fu,
Said Ajlouni,
Luz Sanguansri,
Ken Ng 
,
Mary Ann Augustin
,
Mary Ann Augustin
This paper was not found in any repository, but could be made available legally by the author.
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