Ngā hua rapu - Arvind Kumar Goyal
- E whakaatu ana i te 1 - 5 hua o te 5
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Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance mā Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma
I whakaputaina 2021Artigo -
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Toxicological Evaluation of Emblica officinalis Fruit Extract and its Anti-inflammatory and Free Radical Scavenging Properties mā Talambedu Usha, Sushil Kumar Middha, Arvind Kumar Goyal, Prakash Lokesh, Varsha Yardi, Lavanya Mojamdar, DeepthiSudhir Keni, Dinesh Babu
I whakaputaina 2015Artigo -
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Ngā utauta rapu:
Ngā marau whai pānga
Biochemistry
Biology
Biotechnology
Chemistry
Medicine
Antioxidant
Food science
In vitro
In vivo
Pharmacology
Traditional medicine
ADME
Anti-inflammatory
AutoDock
Bacteria
Bamboo
Biomass (ecology)
Botany
Carrageenan
Chromatography
Computational biology
DPPH
Demography
Docking (animal)
Ecology
Emblica officinalis
Explant culture
Fermentation
Fermentation in food processing
Fermented fish