Curcuma is an herbaceous plant of the Zingiberaceae family; it's widely used in the south eastern cuisine. And as a spice in the Indian cuisine as well. Curcuma is also known as the Saffron of Indies.
To read this article in full you will need to make a payment
Purchase one-time access:Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online access
One-time access price info
- For academic or personal research use, select 'Academic and Personal'
- For corporate R&D use, select 'Corporate R&D Professionals'
Subscribe:Subscribe to Digestive and Liver Disease
Already a print subscriber? Claim online access
Already an online subscriber? Sign in
Register: Create an account
Institutional Access: Sign in to ScienceDirect
© 2019 Published by Elsevier Inc.