2024 | November | Volume 18
| Issue 11 | Page YK05
ORIGINAL ARTICLE
Comparative Evaluation of Rasa (Taste), Phytochemical Characterisation, HPTLC Fingerprinting and Antioxidant Activity of Taruni peya (Modified Rose Tea) Brewed using Five Methods: A Research Protocol
Published: November 1, 2024 | DOI: https://doi.org/10.7860/JCDR/2024/71431.20237
Shivani Durgadas Darje, Dattatray Sarvade
Last Updated : 01 Oct 2019
First Published : 5 Feb 2007