Fig. 6.
HPTLC Finger prints of Samasharkara Churna and its ingredients at 366 nm after derivatization. (a) Lavanga, (b) Jatiphala, (c) Pippali, (d) Maricha, (e) Shunthi, (f) Samasharkara Churna, (g) 3D Chromatogram.
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