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Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses

Aribam Indira, Bano Shahar, Babita Joshi, Nirmala Chongtham

2024Food Chemistry24 citationsDOI

Topics & Concepts

ShootAntioxidantChemistryHigh-performance liquid chromatographyIn vitroBambusaIn vivoBotanyFourier transform infrared spectroscopyBiologyChromatographyBambooBiochemistryBiotechnologyQuantum mechanicsPhysicsMedicinal Plant StudiesPlant biochemistry and biosynthesisHibiscus Plant Research Studies
Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses | Litcius