. 2014 Sep 15;8(5):589–594. doi: 10.4162/nrp.2014.8.5.589
©2014 The Korean Nutrition Society and the Korean Society of Community Nutrition
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Table 4.
Estimation of curry powder and turmeric content from curry products
