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December 31, 2017International Journal of Food Properties

Nutritional value, phytochemical composition, and biological activities of edible Curcuma species: A review

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SRSanatombi RajkumariInstitute of Bio-Resources and Sustainable DevelopmentKSK. SanatombiManipur University

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Cite This Study

Rajkumari et al. (2017) studied this question.

synapsesocial.com/papers/6a8bfe1e7239707559bede89https://doi.org/10.1080/10942912.2017.1387556
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