Antioxidant and anti-browning activities of A. daniell

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dc.contributor.authorAdegoke, G. O.
dc.contributor.authorAfolabi, M. O.
dc.date.accessioned2016-11-28T11:40:28Z
dc.date.available2016-11-28T11:40:28Z
dc.date.issued2013
dc.descriptionArticle could not be found
dc.identifier.citationAdegoke, G.O., Afolabi, M.O., Fasoyiro, S.B., Babarinde, G.O., Ntakatsane, M.P., Skura, B.J. (2013). Antioxidant and anti-browning activities of A. danielli. In: Adegoke, G. (Ed.) Aframomum danielli: Components and Bioactivities in Food Systems. Lambert Academic Publishing, Saarbrucken, Germany.
dc.identifier.otherN
dc.identifier.urihttp://repository.tml.nul.ls/handle/20.500.14155/99
dc.language.isoEn
dc.publisherLambert Academic Publishing, Saarbrucken, Germany.
dc.rightsCopyright OmniScriptum GmbH & Co. KG
dc.subjectFood Technology
dc.titleAntioxidant and anti-browning activities of A. daniellen
dc.typeArticle
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