Phenolic Content and Antioxidant Capacity of Selected Cucurbit Fruits Extracted with Different Solvents | Zendy

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Phenolic Content and Antioxidant Capacity of Selected Cucurbit Fruits Extracted with Different Solvents

Author(s) -

Jyotsana Singh,

Vinti Singh,

Surabhi Shukla,

K Awadhesh

Publication year - 2016

Publication title -

journal of nutrition and food sciences

Language(s) - English

Resource type - Journals

ISSN - 2155-9600

DOI - 10.4172/2155-9600.1000565

Subject(s) - antioxidant capacity , antioxidant , chemistry , traditional medicine , food science , medicine , biochemistry

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