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Biochemical Composition, Antioxidant and Antibacterial Activities of Commonly Used Culinary Indian Spices

American Journal of Biochemistry and Molecular Biology Pub Date : 2016-09-15 DOI:10.3923/AJBMB.2016.113.120
Siddhartha Eadlapalli, Sarojamma Vemula, P. V. Bramhachar, Ramakrishna Vadde
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印度常用烹饪香料的生化组成、抗氧化和抗菌活性
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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American Journal of Biochemistry and Molecular Biology
American Journal of Biochemistry and Molecular Biology
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