Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)
Authors
Alkasim Kabiru Yunusa
School of Food Industry, Universiti Sultan Zainal Abidin, Besut, Malaysia
Department of Pharmaceutical Technology, Kano State Polytechnic, Nigeria
Munir Abba Dandago
Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Nigeria
Sa’adatu Mukhtar Ibrahim
Department of Pharmaceutical Technology, Kano State Polytechnic, Nigeria
Nura Abdullahi
Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Nigeria
Abdulrashid Rilwan
Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Nigeria
Aminu Barde
Department of Food Science and Technology, Kano University of Science and Technology, Wudil, Nigeria
Language: English
Page range: 13 - 20
Published on: Jan 3, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2019 Alkasim Kabiru Yunusa, Munir Abba Dandago, Sa’adatu Mukhtar Ibrahim, Nura Abdullahi, Abdulrashid Rilwan, Aminu Barde, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.