Effect of maturity on some chemical constituents of turmeric (Curcuma longa L.)
dc.contributor.author | Cooray, N.F. | en_US |
dc.contributor.author | Jansz, E.R. | en_US |
dc.contributor.author | Ranatunga, J. | en_US |
dc.contributor.author | Wimalasena, S. | en_US |
dc.date.accessioned | 2010-07-06T11:04:39Z | |
dc.date.available | 2010-07-06T11:04:39Z | |
dc.date.issued | 1988 | en_US |
dc.identifier.citation | Journal of the National Science Council of Sri Lanka, 16(1):p.39-51 | en_US |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/6153 | |
dc.publisher | National Science Council:Colombo | en_US |
dc.subject | Curcumin | en_US |
dc.subject | Volatile oils | en_US |
dc.subject | Gas liquid Chromatography | en_US |
dc.subject.lcc | Food science | en_US |
dc.title | Effect of maturity on some chemical constituents of turmeric (Curcuma longa L.) | en_US |
dc.type | Article | en_US |