IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA)

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Paul Virginia1 , Singh Anamika2* and Singh Neelam2

Abstract

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