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
999 _c721699
_d721699