(1). Chongtham N., Bisht M. S., Haorongbam S.Compr. Rev. Food Sci. F. 2011; 10:153–168.
(2). Wang J., Yue Y. D., Tang F., Sun J.Molecules. 2012; 17:12297–12311.
(3). Keski-Saari S., Ossipov V., Julkunen-Tiitto R., Jia J., Danell K., Veteli T., Guiquan Z., Yaowu X., Niemel P.Biochem. Syst. Ecol. 2008; 36:758–765.
(4). Scurlock J. M. O., Dayton D. C., Hames B.Bamboo; an overlooked biomass resource; Oak Ridge National Laboratory: Oak Ridge, Tennessee. 2000; 34.
(5). Cunniff P., Horwitz W.Official Methods of Analysis of AOAC International. 16th ed.AOAC International;Gaithersburg: 1995.
(6). Harborne J. B.Phytochemical methods: A guide to modern techniques of plant analysis (3rd ed.); Chapman and Hall: New York, USA. 1998; 279.
(7). Tiwari P., Kumar B., Kaur M., Kaur G., Kaur H.Internationale Pharmaceutica Sciencia. 2011; 1:98–106.
(8). Tongco J. V. V., Aguda R. M., Razal R. A. J.Chem. Pharm. Res. 2014; 6:709–713.
(9). Ragazzi E., Veronese G. J.Chromatogr. 1973; 77:369–375.
(10). Burda S., Oleszek W. J.Agric. Food Chem. 2001; 49:2774–2779.
(11). Owokotomo I. A., Owoeye G. Afr. J.Agric. Res. 2011; 6:5030–5032.
Article
(12). Oke O. L.Food Chem. 1980; 6:97–109.
(13). Supriyatin R. S., Sukmawati D.Asian J. Microbiol. Biotech. Env. Sci. 2015; 17:443–450.