PubAg

Main content area

MLA

Fu, Shishan, et al. "In Vitro Degradation of Curcuminoids by Faecal Bacteria: Influence of Method of Addition of Curcuminoids Into Buttermilk Yoghurt." Food chemistry, v. 283, pp. 414-421. doi: 10.1016/j.foodchem.2018.12.124

APA

Fu, S., Ajlouni, S., Sanguansri, L., Ng, K., & Augustin, M. Ann. (2019). In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt. Food chemistry, 283, 414-421. doi: 10.1016/j.foodchem.2018.12.124

Chicago

Fu, Shishan, Said Ajlouni, Luz Sanguansri, Ken Ng, and Mary Ann Augustin. "In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt" Food chemistry 283, 1 (2019): 414-421. doi: 10.1016/j.foodchem.2018.12.124