PDF) Comparative assessment of the antioxidant potential of bamboo leaves, along with some locally and commercially consumed beverages in India
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PDF] Qualitative phytochemical analysis of various parts of bamboo
PDF) Antioxidant and Compositional HPLC Analysis of Three Common
PDF) Comparative assessment of the antioxidant potential of bamboo leaves, along with some locally and commercially consumed beverages in India
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus - ScienceDirect
Trademarks Journal Vol. 69 No. 3543
Traditional utilization of bamboo in the Central Siwalik region
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