Open AccessBiochemical Composition, Antioxidant and Antibacterial Activities of Commonly Used Culinary Indian Spices
Author(s) -
Siddhartha Eadlapalli,
Vemula Sarojamma,
P.V. Bramhachar,
Ramakrishna Vadde
Publication year - 2016
Publication title -
american journal of biochemistry and molecular biology
Language(s) - English
Resource type - Journals
eISSN - 2150-4253
pISSN - 2150-4210
DOI - 10.3923/ajbmb.2016.113.120
Subject(s) - food science , antioxidant , composition (language) , traditional medicine , chemistry , antibacterial activity , biology , microbiology and biotechnology , medicine , biochemistry , art , bacteria , literature , genetics
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