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Research Paper, Food Science, India, Volume 6 Issue 1, January 2017
Pages: 1540 - 1546Effect of Cooking Temperature and Time Period on Phytochemical Content and in vitro Antioxidant and Anti-Inflammatory Activity of the Leaf Extracts of Typhonium trilobatum (A Less Focussed Edible Herbal Plant)
Swati Banerjee, Kamala Adak
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