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Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.) Cover

Total Phenolic Content and Antioxidant Capacity of Different Parts of Cucumber (Cucumis sativus L.)

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
By: Alkasim Kabiru Yunusa,  Munir Abba Dandago,  Sa’adatu Mukhtar Ibrahim,  Nura Abdullahi,  Abdulrashid Rilwan and  Aminu Barde  
Open Access
|Jan 2019

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DOI: https://doi.org/10.2478/aucft-2018-0008 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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
Keywords:
antioxidant capacity,
cucumber,
total phenolic content,
total flavonoid content
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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