Antioxidant’s properties of Murraya koenigii: a comparative study of three different extraction methods
Nutraceutical and pharmaceutical industries have been increasingly engaged in finding natural alternatives compounds as potential antioxidants. The use of phytochemicals is introduced as a good source of natural antioxidants. Murayya koenigii leaves, commonly used in cooking and traditional medicine...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Rynnye Lyan Resources
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/29335/1/Antioxidant%E2%80%99s%20properties%20of%20Murraya%20koenigii.pdf https://eprints.ums.edu.my/id/eprint/29335/2/Antioxidant%E2%80%99s%20properties%20of%20Murraya%20koenigii1.pdf https://eprints.ums.edu.my/id/eprint/29335/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2020-307_parithy.pdf https://doi.org/10.26656/fr.2017.5(1).307 |
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https://eprints.ums.edu.my/id/eprint/29335/1/Antioxidant%E2%80%99s%20properties%20of%20Murraya%20koenigii.pdfhttps://eprints.ums.edu.my/id/eprint/29335/2/Antioxidant%E2%80%99s%20properties%20of%20Murraya%20koenigii1.pdf
https://eprints.ums.edu.my/id/eprint/29335/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2020-307_parithy.pdf
https://doi.org/10.26656/fr.2017.5(1).307