EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM)

Nasima Aktar1; Chandan Rai2; Sanchita Bhattacharjee1; Sauryya Bhattacharyya1

EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM)

Authors

Nasima Aktar1 Author
Chandan Rai2 Author
Sanchita Bhattacharjee1 Author
Sauryya Bhattacharyya1 Author

Published

2016-01-01

Issue

Vol. 5 No. 3 (2016)

Section

Articles

How to Cite

EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM). (2016). International Journal of Food and Nutritional Sciences, 5(3), 19-30. https://www.ijfans.org/index.php/Journal/article/view/406