Design of lemon–mustard nutraceutical beverages based on synergism among antioxidants and in vitro antioxidative, hypoglycaemic and hypocholesterolemic activities: characterization and shelf life studies
- 15 May 2018
- journal article
- research article
- Published by Springer Nature in Journal of Food Measurement and Characterization
- Vol. 12 (3) , 2110-2120
Abstract
No abstract availableKeywords
Funding Information
- University Grants Commission (1440/(NET-June 2013))
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