Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.) | NIIST

Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.)

Year : 2011 लेखक : Sasidharan, I; Menon, AN
Research Area :Agro Processing and Technology Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
DOI :10.1007/s13197-010-0134-x
Publication Date :04/04/2023 - 11:05