Author:
Tayade Amol B.,Dhar Priyanka,Kumar Jatinder,Sharma Manu,Chaurasia Om P.,Srivastava Ravi B.
Funder
Defence Research and Development Organisation (DRDO)
Publisher
Springer Science and Business Media LLC
Reference44 articles.
1. Abuajah CI, Ogbonna AC, Osuji CM (2015) Functional components and medicinal properties of food: a review. J Food Sci Technol 52:2522–2529
2. AOAC (1990) AOAC Official methods of analysis, vol 2, 15th edn. Food Composition Additives, Natural Contaminants, Association of Official Analytical Chemists, AOAC, Washington, DC, pp 1096–1097
3. AOAC (2002) AOAC Official methods of analysis, 17th edn, method 996.01; Fat (Total, Saturated, Unsaturated, and Monounsaturated) in cereal products: acid hydrolysis capillary gas chromatographic method, AOAC, Arlington, VA
4. Avasthi AS, Bhatnagar M, Sarkar N, Kitchlu S, Ghosal S (2016) Bioassay guided screening, optimization and characterization of antioxidant compounds from high altitude wild edible plants of Ladakh. J Food Sci Technol. doi: 10.1007/s13197-016-2300-2
5. Bai Z, Nan P, Zhong Y (2005) Chemical composition of the essential oil of Rhodiola quadrifida from Xinjiang, China. Chem Nat Comp 41:418–419
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献