[1]
2016. ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA). International Journal of Food and Nutritional Sciences. 5, 4 (Jan. 2016), 20–22.