Effect of boiling and roasting on the antioxidants concentrations in extracts of fresh ginger (Zingiber officinale) and turmeric (Curcuma longa)

Borde, Vinod Uttamrao (2011) Effect of boiling and roasting on the antioxidants concentrations in extracts of fresh ginger (Zingiber officinale) and turmeric (Curcuma longa). [Publication]

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Item Type: Publication
Author(s): Borde, Vinod Uttamrao
Author(s) order (without accents): Borde Vinod Uttamrao
Title order (without accents): Effect of boiling and roasting on the antioxidants concentrations in extracts of fresh ginger (Zingiber officinale) and turmeric (Curcuma longa)
Type of publication: Article / Letter to editor
Language: English
Published in: International Journal of Ayurvedic and Herbal Medicine 1, 2, 46--50
Location: internet
Checked: yes
ReferenceID: 172b
Depositing User: Unnamed user with email ub-repos@rug.nl
Date Deposited: 07 Jul 2017 12:48
Last Modified: 07 Jul 2017 12:48
URI: http://indianmedicine.eldoc.ub.rug.nl/id/eprint/68096

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