IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM)

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Nasima Aktar1 , Chandan Rai2 , Sanchita Bhattacharjee1 and Sauryya Bhattacharyya1

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