ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA)

Authors

  • Paul Virginia1 Author
  • Singh Anamika2* Author
  • Singh Neelam2 Author

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Published

2016-01-01

Issue

Vol. 5 No. 4 (2016)

Section

Articles

How to Cite

ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA). (2016). International Journal of Food and Nutritional Sciences, 5(4), 20-22. https://www.ijfans.org/index.php/Journal/article/view/432