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International Journal of Food Properties Volume 20, 2017 - Issue 9
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Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

Roshanlal YadavDepartment of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, IndiaView further author information
,
Baljeet S. YadavDepartment of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, IndiaCorrespondence[email protected]
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&
Ritika B. YadavDepartment of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, IndiaView further author information
Pages 2096-2112 | Received 26 Jun 2016, Accepted 28 Aug 2016, Published online: 19 Jan 2017

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