Open AccessANTIOXIDANT LEVELS OF COMMON HERBS AND SPICES USED IN INDIAN TEA: BLACK PEPPER (PIPER NIGRUM), FENNEL (FOENICULUM VULGARE), CLOVE (SYGYZIUM AROMATICUM), MINT (MENTHA), CINNAMON (CINNAMOMUM VERUM) AND TULSI (OCIMUM TENUIFLORUM)
Author(s) -
Avneet Kaur,
Yashita Jain,
Kashish Mittal,
Armin Kaur,
Nidhi Mittal
Publication year - 2018
Publication title -
international research journal of pharmacy
Language(s) - English
Resource type - Journals
ISSN - 2230-8407
DOI - 10.7897/2230-8407.0911270
Subject(s) - foeniculum , piper , ocimum , pepper , traditional medicine , biology , matricaria chamomilla , horticulture , botany , medicine