Preparation and Processing of Religious and Cultural Foods 2018
DOI: 10.1016/b978-0-08-101892-7.00009-2
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In vitro antioxidant activities of black cumin seeds oil and computational evaluation of thymoquinone and thymohydroquinone as inhibitors of EGFR tyrosine kinase

Abdullah Mohammad
1
,
P. Rimon
2
,
Kashif G
3
et al.
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