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Comparative studies of phenolics and antioxidant activities of kitchen greens –Mint, Coriander and Fenugreek
Vinutha, Nayak (2016) Comparative studies of phenolics and antioxidant activities of kitchen greens –Mint, Coriander and Fenugreek. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Kitchen greens mint coriander Antioxidant activities DNA protecting activities |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 18 Nov 2016 08:06 |
| Last Modified: | 18 Nov 2016 08:06 |
| URI: | http://ir.cftri.res.in/id/eprint/12561 |
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