Influence of Extractive Solvents on the Chemical Composition and Antioxidative Properties of Blends from Carica papaya Leaves and Alkalized Cocoa Powder-Reference-Cited by-同舟云学术

Influence of Extractive Solvents on the Chemical Composition and Antioxidative Properties of Blends from Carica papaya Leaves and Alkalized Cocoa Powder

Published:2020-12-31 Issue:2 Volume:1 Page:146-151
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Oluwajuyitan Timilehin D.¹,Malomo Sunday A.¹^ORCID,Badejo Adebanjo A.¹,Idowu Atinuke O.²,Fagbemi Tayo N.¹

Affiliation:

1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

2. Department of Food Science and Technology, Mountain Top University, Prayer City, Lagos, Nigeria

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00058

Reference50 articles.

1. Essential Oils and Mono/bi/tri-Metallic Nanocomposites as Alternative Sources of Antimicrobial Agents to Combat Multidrug-Resistant Pathogenic Microorganisms: An Overview

2. Role of Oxidative Stress in the Pathophysiology of Type 2 Diabetes and Cardiovascular Diseases

3. Battle between plants as antioxidants with free radicals in human body

4. Carica papaya: comprehensive overview of the nutritional values, phytochemicals and pharmacological activities

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