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Please use this identifier to cite or link to this item: http://library.tkmcas.ml:8080/jspui/handle/123456789/787
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dc.contributor.authorAleesha Shanavas, Amal A S, Anita M A, Arsha S Raju, Ashwani B R, Bhavyadath G S, Khadeeja Abdullah Sajila, and Lekshmi P S-
dc.contributor.authorGuide : Dr. Sumayya A S-
dc.date.accessioned2026-10-05T06:31:22Z-
dc.date.available2026-10-05T06:31:22Z-
dc.date.issued2026-
dc.identifier.otherP1295-
dc.identifier.urihttp://library.tkmcas.ml:8080/jspui/handle/123456789/787-
dc.publisherDept. of. Biochemistry, TKM College of Arts and Scienceen_US
dc.titleComparative Analysis of Total Antioxidant Activity in Raw and Roasted Nutsen_US
dc.title.alternativeGuide : Dr. Sumayya A Sen_US
Appears in Collections:Biochemistry

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