Table of Contents
Articles
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A.B. Sharangi<sup>1</sup>, M.D. Wasim Siddiqui<sup>2</sup>, J.E. Davila Avina<sup>3</sup>, 1. Department of Spices and Plantation Crops Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya [Agricultural University], PO: KVV-741252, Mohanpur, Nadia, West Bengal, India<br>
2. Department of Food Science and Technology Bihar Agricultural University, BAC, Sabour, Bhagalpur, Bihar , 813210, India<br>
3. Laboratorio de Bioquímica y Genética de Microorganismos Facultad de Ciencias Biológicas, UANL, Mexico
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W. Nyaigoti Omwoyo<sup>1,2</sup>, P. Okinda Owuor<sup>1</sup>, David M. Ongeri<sup>1</sup>, David M. Kamau<sup>3</sup>, 1. Department of Chemistry, Maseno University, P.O Box 333-40105, Maseno, Kenya<br>
2. Department of Chemistry, Maasai Mara University, P.O Box 861-20500, Narok, Kenya<br>
3. Department of Chemistry, Tea Research Foundation of Kenya, P.O Box 820-20200, Kericho
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