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International Journal of Food Properties Volume 20, 2017 - Issue sup3
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Nutritional value, phytochemical composition, and biological activities of edible Curcuma species: A review

Sanatombi RajkumariDepartment of Biotechnology, Manipur University, Imphal, India
&
K. SanatombiDepartment of Biotechnology, Manipur University, Imphal, IndiaCorrespondence[email protected]
Pages S2668-S2687 | Received 15 Feb 2017, Accepted 29 Sep 2017, Published online: 08 Jan 2018

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