Properties and Biological Effects of Curcumin in Food Product Development

Lai, W.-F. orcid.org/0000-0003-0585-6396, Zhang, D., Reddy, O.S. et al. (1 more author) (2023) Properties and Biological Effects of Curcumin in Food Product Development. Food Reviews International. ISSN 8755-9129

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Item Type: Article
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This is an author produced version of an article published in Food Reviews International. Uploaded in accordance with the publisher's self-archiving policy.

Keywords: Curcumin; food products; bioavailability; oral administration; turmeric
Dates:
  • Published (online): 6 July 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Jan 2024 15:25
Last Modified: 06 Jul 2024 00:13
Published Version: https://www.tandfonline.com/doi/full/10.1080/87559...
Status: Published online
Publisher: Taylor and Francis
Identification Number: 10.1080/87559129.2023.2221342
Open Archives Initiative ID (OAI ID):

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