DETECTION OF ALKALOID, FLAVONOID, AND TERPENOID COMPOUNDS IN BREAD (Artocarpus Communis Forst.) LEAVES AND PULPS

KnE Life Sciences

doi 10.18502/kls.v2i1.131

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September 20, 2015

Authors

Handriani Kristanti

Woro Anindito Sri Tunjung

Publisher

Knowledge E

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DETECTION OF ALKALOID, FLAVONOID, AND TERPENOID COMPOUNDS IN BREAD (Artocarpus Communis Forst.) LEAVES AND PULPS

KnE Life Sciences

Full Text

Abstract

Date

Authors

Publisher

Related search

Constituents, Antibacterial Activities and Toxicological Assay of Essential Oils of Artocarpus Communis Forst (Moraceae) and Sphenocentrum Jollyanum (Menispermaceae)

Acid Phosphatases From the Bread Fruit Artocarpus Communis Seeds as Novel Plant Phosphorylating Biocatalysts

Combinatorial Action of Triterpenoid, Flavonoid, and Alkaloid on Inflammation

Lectins, Mitogenicity and Seed Germination: A Comparative Study With the Seeds of Telfairia Occidentalis (Hook, F.) (Curcurbitaceae), Carica Papaya (Linn) (Caricaceae) and Artocarpus Communis (J.R. & G. Forst) (Moraceae)

The Chemotaxonomic Investigations on the Flavonoid Compounds in the Leaves of Saxifraga Aizoon Jacq.

Antinociceptive Activity of Ricinus Communis L. Leaves

Flavonoid Compounds From the Leaves of Kalanchoe Tomentosa and Their Cytotoxic Activity Against P-388 Murine Leukemia Cell

Ultrasound-Microwave Assisted Extraction of Flavonoid Compounds From Eucommia Ulmoides Leaves and an Evaluation of Their Antioxidant and Antibacterial Activities

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