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Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin

by Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue

American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018Views: 110 Downloads: 73Like: 0

artocarpus altilis nutrients phenolic compounds radical scavenging porridge

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