Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct
Renu Khedkar, Karuna Singh, Vatsala Sharma, Monika Thakur
Topics & Concepts
ChemistryFood scienceDPPHTerpenoidAscorbic acidAntioxidantIngredientPhenolsFunctional foodReagentGlycosideOrganic chemistryBiochemistryPhytochemicals and Antioxidant ActivitiesMorinda citrifolia extract usesTea Polyphenols and Effects