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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.2 = no.174, 2004년, pp.317 - 320
정승현 ((주)오뚜기) , 장규섭 (충남대학교 식품공학과) , 고경희 ((주)오뚜기)
Physiological effects of curcumin, major yellow-colored pigment in tumeric (Curcuma longa L.), extracted by traditional extracting methods, ethanol and hot-water extractions, and supercritical fluid extraction (SFE) using supercritical carbon dioxide as new extracting method. Antioxidative activity ...
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