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Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies.

Poojashree, M. B. (2017) Evaluation of Ginger Component Azazerumbone for Anti-Inflammatory and Anti-Diabetic Properties by In-Vitro Studies. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Zerumbone, Zerumbone oxime, Azazerumbone 2, Anti-inflammatory, Anti-diabetic, Acute lung injury, Rat lung epithelial cell line
Subjects: 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2017 06:23
Last Modified: 09 Aug 2017 06:23
URI: http://ir.cftri.com/id/eprint/12960

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