Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection
In: Journal of Food Science and Technology, Jg. 55 (2018-12-01), Heft 12, S. 4802-4810
academicJournal
Zugriff:
Titel: |
Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection
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Autor/in / Beteiligte Person: | Badola, Richa ; Panjagari, Narender Raju ; Singh, Ram Ran Bijoy ; Singh, Ashish Kumar ; Prasad, Writdhama G. |
Zeitschrift: | Journal of Food Science and Technology, Jg. 55 (2018-12-01), Heft 12, S. 4802-4810 |
Veröffentlichung: | 2018 |
Medientyp: | academicJournal |
ISSN: | 0022-1155 (print) ; 0975-8402 (print) |
DOI: | 10.1007/s13197-018-3413-6 |
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