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Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method
Joshi, KalpanaSVolume:
5
Year:
2014
Language:
english
Journal:
Journal of Ayurveda and Integrative Medicine
DOI:
10.4103/0975-9476.131730
File:
PDF, 477 KB
english, 2014