Arpitha Y R & Rajmohan K. (2009). Effect of green leaves used in traditional food preparations on DNA repair. Department of Plant Biotechnology, College of Agriculture.
Chicago Edition CitationArpitha Y R and Rajmohan K. Effect of Green Leaves Used in Traditional Food Preparations on DNA Repair. Vellayani: Department of Plant Biotechnology, College of Agriculture, 2009.
MLA Edition CitationArpitha Y R and Rajmohan K. Effect of Green Leaves Used in Traditional Food Preparations on DNA Repair. Department of Plant Biotechnology, College of Agriculture, 2009.
Warning: These citations may not always be 100% accurate.