Impact of solid state fermentation by Trichoderma spp. on phenolic content, antioxidant and antibacterial activities of curry leaf powder
Crossref DOI link: https://doi.org/10.1007/s11694-019-00048-0
Published Online: 2019-01-29
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salah, Hala A.
Bassuiny, Roqaya I.
El-Khonezy, Mohamed I.
Fahmy, Afaf S.
Mohamed, Saleh A.
Text and Data Mining valid from 2019-01-29
Article History
Received: 12 November 2018
Accepted: 19 January 2019
First Online: 29 January 2019