Synthesis and Evaluation of Novel Curcumin Derivatives as Polyphenols with Anti-Inflammatory Properties. International Journal of Food and Nutritional Sciences, [S. l.], v. 10, n. 2, p. 181–190, 2021. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/3212. Acesso em: 12 aug. 2026.