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Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation.
Ali, Muhammad Waqas; Ilays, Muhammad Zahaib; Saeed, Muhammad Tariq; Shin, Dong-Hyun.
Afiliação
  • Ali MW; 1School of Biosciences, University of Birmingham, Birmingham, B15 2TT UK.
  • Ilays MZ; 2Plant Resource Development Laboratory, School of Applied Biosciences, Kyungpook National University, Daegu, 41566 South Korea.
  • Saeed MT; 3Faculty of Agriculture, University of Agriculture Faisalabad, Faisalabad, 38000 Pakistan.
  • Shin DH; 4Department of Agriculture, Faculty of Sciences, Hazara University, Mansehra, Khyber Pakhtunkhwa, 21300 Pakistan.
J Food Sci Technol ; 57(3): 1110-1118, 2020 Mar.
Article em En | MEDLINE | ID: mdl-32123432
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article