1. Brainware University Digital Repository
  2. Serial Abstracting Service
  3. Journal & Magazine Article Abstracts
  4. Indian Journal of Natural Products and Resources
  5. Vol. 17, No. 1, 2026
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/6499
Full metadata record
DC FieldValueLanguage
dc.contributor.authorV R Reya-
dc.date.accessioned2026-08-13T09:56:52Z-
dc.date.available2026-08-13T09:56:52Z-
dc.date.issued2026-08-13-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/6499-
dc.descriptionVol. 17, No. 1, p165en_US
dc.language.isoenen_US
dc.subjectAyurvedaen_US
dc.subjectBiscuit formulationen_US
dc.subjectL-3,4 - Dihydroxyphenylalanineen_US
dc.subjectMucuna pruriensen_US
dc.subjectNeuronutraceuticalsen_US
dc.subjectParkinson 's diseaseen_US
dc.subjectSeed powderen_US
dc.titleProximate constituents and L-3-4 dihydroxyphenylalanine levels in Mucuna prurines seed powder and baked biscuits therefromen_US
dc.typeOtheren_US
Appears in Collections:Vol. 17, No. 1, 2026

Files in This Item:
File Description SizeFormat 
1.pdfVol. 17, No. 1, p165177.07 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.