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    Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction Technique Using Full Factorial Design by Jirapornchai Suksaeree, Chaowalit Monton

    Published 2024-01-01
    “…Stability data revealed that the total curcuminoid content remained stable with a percentage remaining above 90% when stored at 4°C, 30°C±75%RH, and 40°C±75%RH for three months. …”
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