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Evaluation of antioxidant potentials of different solvent-f..:
Olakunle Bamikole Afolabi
;
Oloyede Omotade Ibidun
;
Obajuluwa Adejoke Ibitayo
...
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/825. , 2018
Link:
https://doi.org/10.5219/825
RT Journal T1 <Title>Evaluation of antioxidant potentials of different solvent-fractions of Dialium indium (African Black velvet tamarind) fruit pulp – in vitro</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8782c7c35ef84b54b3a151363c6d069d&Exemplar=1&LAN=DE A1 Olakunle Bamikole Afolabi A1 Oloyede Omotade Ibidun A1 Obajuluwa Adejoke Ibitayo A1 Adewale Olusola Bolaji A1 Olayide Isreal Idowu A1 Balogun Bosede Damilola A1 Fadugba Abimbola A1 Obafemi Tajudeen Olabisi A1 Awe Obabiolorunkosi Joseph A1 Adewumi Funmilayo PB HACCP Consulting YR 2018 K1 Oxidative stress K1 cellular damage K1 antioxidants K1 Dialium indium K1 African Black velvet tamarind K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/825 LK http://dx.doi.org/https://doi.org/10.5219/825 DO https://doi.org/10.5219/825 SF ELIB - SuUB Bremen
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