Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)
, , , y
28 jun 2021
Acerca de este artículo
Publicado en línea: 28 jun 2021
Páginas: 67 - 73
Recibido: 12 ene 2021
Aceptado: 25 mar 2021
DOI: https://doi.org/10.2478/aucft-2021-0006
Palabras clave
© 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