Phenolic content and antioxidant activity of selected Ugandan traditional medicinal foods
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Academic Journals
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http://academicjournals.org/journal/AJFS/article-full-text-pdf/41D4E5046740
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Carboxymethyl cellulose/poly (vinyl alcohol) based active film incorporated with tamarind seed coat waste extract for food packaging application;International Journal of Biological Macromolecules;2024-01
2. Investigation on the Mineral Configurations, Antioxidant Power, and Durability in Processed Tamarind (Tamarindus indica L.) Seed Powder;Biosciences Biotechnology Research Asia;2023-12-31
3. Phytochemical composition and antioxidant activities of some wild edible plants locally consumed by rural communities in northern Uganda;Frontiers in Nutrition;2023-04-04
4. Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS);Molecules;2022-12-19
5. Traditional Medicinal Vegetables in Northern Uganda: An Ethnobotanical Survey;International Journal of Food Science;2021-07-15
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