Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culoinary

By: Anilakumar KRMaterial type: TextTextPublication details: July - August 2007Description: 357 In: Journal of Food Science and Technology
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
44;4 Available JA08511

There are no comments on this title.

to post a comment.


Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha