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In vitro bioactivity and phytochemical screening of selected spices used in Mauritian foods
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“These spices are not only culinary staples but also rich in essential oils and bioactive compounds with antioxidant, antimicrobial, antidiabetic, and anti-inflammatory properties”
From Unlocking the Apiaceae: comprehensive advances in agronomy, biotechnology, phytochemistry, and health applications of major seed spices (2025) · cites this paper as Tacouri et al. 2013
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Cited by
Singh, R., Choudhary, S., Kumari, V., Meena, R. S., Meena, N. K., Y, R., & Verma, A. K. (2025) · Journal of Agriculture and Ecology · doi:10.58628/jae-2521-101
Metadata
- Authors
- Tacouri, D. D., Ramful-Baboolall, D., & Puchooa, D.
- Venue
- Asian Pacific Journal of Tropical Disease
- Publisher
- Elsevier BV
- Published
- 2013-08
- Volume
- 3
- Issue
- 4
- Pages
- 253-261
- ISSN
- 2222-1808
- Cited by
- 12
- References
- 0
- Language
- en
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