Article · Journal · 2000

Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli

European Food Research and Technology

Citations: 33from other works
Field-weighted impact: 0.641.00 is the world average for its field and year
Among its field: 76th percentileby citations, against works of its field and year
Authors: 3from 3 institutions

Authors

3 authors across 3 institutions in 2 countries

Gabriel Olaniran AdegokeFirst author
- University of Ibadan (NG)
as printed: G. O. Adegoke
S.B. Fasoyiro
- Obafemi Awolowo University (NG)
as printed: S. B. Fasoyiro
B. SkuraSenior author