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The Antioxidant Property of Aframomum danelli Spice in Oils. · Peerford

Article · Journal · 2001

The Antioxidant Property of Aframomum danelli Spice in Oils.

S.B. Fasoyiro, Gabriel Olaniran Adegoke, Obatolu V. A., Olukayode A. Ashaye, Shamsideen Olusegun Aroyeun

Journal of Food Technology in Africa

Open access · Bronze

Read it 10.4314/jfta.v6i4.19307

Citations: 10from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 16th percentileby citations, against works of its field and year
Authors: 5from 4 institutions

Authors

5 authors across 4 institutions in 1 country

S.B. FasoyiroFirst author
- Obafemi Awolowo University (NG)
- Institute of Agricultural Research and Training (NG)
as printed: S. B Fasoyiro
Gabriel Olaniran Adegoke
- University of Ibadan (NG)
as printed: G. O Adegoke
Obatolu V. A.
- Cocoa Research Institute of Nigeria (NG)
as printed: V.A Obatolu
Olukayode A. Ashaye
- Obafemi Awolowo University (NG)
- Institute of Agricultural Research and Training (NG)
as printed: O Ashaye

Shamsideen Olusegun AroyeunSenior author

Cocoa Research Institute of Nigeria (NG)

as printed: S.O Aroyeun

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

African Botany and Ecology StudiesTopic
Food Science and Nutritional StudiesTopic
Ginger and Zingiberaceae researchTopic