Siddhartha Eadlapalli
Department of Biotechnology and Bioinformatics, Yogi Vemana University, 516003 Kadapa, A.P., India
Sarojamma Vemula
Department of Microbiology, Sri Venkateswara Medical College, 517507 Tirupathi, A.P., India
P.V. Bramhachari
Department of Biotechnology, Krishna University, 521002 Machilipatnam, A.P., India
Ramakrishna Vadde
Department of Biotechnology and Bioinformatics, Yogi Vemana University, 516003 Kadapa, A.P., India
PDF Fulltext XML References Citation
How to cite this article
Siddhartha Eadlapalli, Sarojamma Vemula, P.V. Bramhachari and Ramakrishna Vadde, 2016. Biochemical Composition, Antioxidant and Antibacterial Activities of Commonly Used Culinary Indian Spices. American Journal of Biochemistry and Molecular Biology, 6: 113-120.
DOI: 10.3923/ajbmb.2016.113.120
URL: https://scialert.net/abstract/?doi=ajbmb.2016.113.120
DOI: 10.3923/ajbmb.2016.113.120
URL: https://scialert.net/abstract/?doi=ajbmb.2016.113.120