Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)
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03. Jan. 2019
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Online veröffentlicht: 03. Jan. 2019
Seitenbereich: 13 - 20
DOI: https://doi.org/10.2478/aucft-2018-0008
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© 2018 Alkasim Kabiru Yunusa et al., published by Sciendo
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Yunusa, Alkasim Kabiru
School of Food Industry, Universiti Sultan Zainal AbidinBesut, Malaysia
Department of Pharmaceutical Technology, Kano State PolytechnicNigeria
Dandago, Munir Abba
Department of Food Science and Technology, Kano University of Science and TechnologyWudil, Nigeria
Ibrahim, Sa’adatu Mukhtar
Department of Pharmaceutical Technology, Kano State PolytechnicNigeria
Abdullahi, Nura
Department of Food Science and Technology, Kano University of Science and TechnologyWudil, Nigeria
Rilwan, Abdulrashid
Department of Food Science and Technology, Kano University of Science and TechnologyWudil, Nigeria
Barde, Aminu
Department of Food Science and Technology, Kano University of Science and TechnologyWudil, Nigeria