In vitro anti oxidant activity and total phenolic content of Dillenia indica and Garcinia penducalata, commonly used fruits in Assamese cuisine

Munmee Das,; Bishnu P. Sarma,; Giasuddin Ahmed,; Cakkalur Balasubramaniam Nirmala,; Monjoy Kumar Choudhury.

Dillenia indica

Munmee Das, Bishnu P. Sarma, Giasuddin Ahmed, Cakkalur Balasubramaniam Nirmala, Choudhury. MK. In vitro anti oxidant activity and total phenolic content of Dillenia indica and Garcinia penducalata, commonly used fruits in Assamese cuisine. FREE RADICALS AND ANTIOXIDANTS. 2012;2(2):30-6.

1 attachment | Tags: Antioxidant activity, Assam, Dillenia indica, Free Radicals and Antioxidants, Garcinia penducalata, Total phenolic content

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Dillenia indica

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