Article Versions Notes

Sharma N, Tiwari V, Vats S, Kumari A, Chunduri V, Kaur S, Kapoor P, Garg M. Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens. Molecules. 2020; 25(24):5785. https://doi.org/10.3390/molecules25245785

Sharma, Natasha, Vandita Tiwari, Shreya Vats, Anita Kumari, Venkatesh Chunduri, Satveer Kaur, Payal Kapoor, and Monika Garg. 2020. "Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens" Molecules 25, no. 24: 5785. https://doi.org/10.3390/molecules25245785

Sharma, N., Tiwari, V., Vats, S., Kumari, A., Chunduri, V., Kaur, S., Kapoor, P., & Garg, M. (2020). Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens. Molecules, 25(24), 5785. https://doi.org/10.3390/molecules25245785