Biochemical Composition, Antioxidant and Antibacterial Activities of Commonly Used Culinary Indian Spices

American Journal of Biochemistry and Molecular Biology - United States
doi 10.3923/ajbmb.2016.113.120
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Science Alert

Related search

Antimicrobial Activity of Commonly Used Indian Spices

FoodSci: Indian Journal of Research in Food Science and Nutrition
2017English

Antibacterial Activities of Some Plants Used as Condiments and Spices in Nigeria

Current World Environment
Environmental Science
2007English

Chemical Composition, Antioxidant and Antibacterial Activities of Lavender and Marjoram Essential Oils

Egyptian Journal of Chemistry
2013English

Antibacterial and Antioxidant Potential of Essential Oils of Five Spices

Journal of Food Quality and Hazards Control
Food Science
2018English

Chemical Composition, Antioxidant Effects and Antimicrobial Activities of Some Spices Essential Oils on Food Pathogenic Bacteria

African Journal of Biotechnology
2016English

Fatty Acid Composition, Antioxidant and Antibacterial Activities of Pistacia Lentiscus L. Fruit Oils

Journal of Medicinal Plants Research
2012English

Chemical Composition, Antioxidant, and Antibacterial Activities of the Essential Oil and Methanol Extracts ofEucalyptus oleosaLeaves

International Journal of Food Properties
Food Science
2013English

Antibacterial Activities and Antioxidant Capacity of Aloe Vera

Organic and Medicinal Chemistry Letters
2013English

Chemical Composition and Distribution of the Headspace Volatiles in Commercial Culinary Herbs and Spices: Chemometric Approach

Journal of the Serbian Chemical Society
Chemistry
2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy