000 | 00392nam a2200121Ia 4500 | ||
---|---|---|---|
008 | 170104s2017 xx 000 0 und d | ||
100 | _aAnilakumar KR | ||
245 | 0 | _aEffect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culoinary | |
260 | _cJuly - August 2007 | ||
300 | _a357 | ||
773 | _tJournal of Food Science and Technology | ||
942 |
_2ddc _cJA |
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999 |
_c721699 _d721699 |