Physicochemical characterization and enhancement of the antioxidant potential of Ocimum gratissimum enriched pepper soup mix

被引：0
|
作者：
Arueya, Gibson Lucky [1 ]
Irewolede, Olayemi [1 ]
Adaramoye, Oluwatosin [2 ]
机构：
[1] Department of Food Technology, University of Ibadan, Ibadan, Nigeria
[2] Department of Biochemistry, University of Ibadan, Ibadan, Nigeria
来源：
Advance Journal of Food Science and Technology | 2015年 / 7卷 / 06期
关键词：
Antioxidant potential - Concentration-dependent - DPPH radical scavenging activities - O. gratissimum - Overall acceptability - Physico-chemical characterization - Radical scavenging activity - Scavenging activities;
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页码：408 / 415
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