Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)
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Jun 28, 2021
About this article
Published Online: Jun 28, 2021
Page range: 67 - 73
Received: Jan 12, 2021
Accepted: Mar 25, 2021
DOI: https://doi.org/10.2478/aucft-2021-0006
Keywords
© 2021 Kayode Olayele Karigidi et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Karigidi, Kayode Olayele
Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
Oso, Babatunde Joseph
Biochemistry Department, Macpherson UniversitySeriki Sotayo, Nigeria
Akintimehin, Emmanuel Sina
Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
Odusola, Omolola Maria
Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria
Adetuyi, Foluso Olutope
Chemical Sciences Department, Olusegun Agagu University of Science and TechnologyOkitipupa, Nigeria