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Variation in Chemical Constituents and Antioxidant Activity in Yellow Himalayan (R ubus ellipticus Smith) and Hill Raspberry (R ubus niveus Thunb.): Antioxidant Activity in Himalayan Raspberry

Badhani, Amit, Rawat, Sandeep, Bhatt, Indra D., Rawal, Ranbeer S.·2015·Journal of Food Biochemistry
DOI 10.1111/jfbc.12172
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Metadata

Authors
Badhani, A., Rawat, S., Bhatt, I. D., & Rawal, R. S.
Affiliations
G. B. Pant Institute of Himalayan Environment and Development; Almora Uttarakhand 263 643 India
Venue
Journal of Food Biochemistry
Publisher
Hindawi Limited
Published
2015-07-29
Volume
39
Issue
6
Pages
663-672
ISSN
0145-8884
DOI
10.1111/jfbc.12172
Cited by
70
References
1
Language
en
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CoChat. (2026). Citation check: Variation in Chemical Constituents and Antioxidant Activity in Yellow Himalayan (R ubus ellipticus Smith) and Hill Raspberry (R ubus niveus Thunb.): Antioxidant Activity in Himalayan Raspberry. https://app.cochat.ai/papers/10.1111/jfbc.12172
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Badhani, A., Rawat, S., Bhatt, I. D., & Rawal, R. S. (2015). Variation in Chemical Constituents and Antioxidant Activity in Yellow Himalayan (R ubus ellipticus Smith) and Hill Raspberry (R ubus niveus Thunb.): Antioxidant Activity in Himalayan Raspberry. Journal of Food Biochemistry. https://doi.org/10.1111/jfbc.12172

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