Open AccessAntioxidant effect of <i>Citrullus vulgaris</i> (watermelon) extract against lipid oxidation in fish during cooking
Author(s) -
AU Karabonde,
M. K. Atiku,
A. M. Wudil,
LB Buratai
Publication year - 2015
Publication title -
bayero journal of pure and applied sciences
Language(s) - English
Resource type - Journals
ISSN - 2006-6996
DOI - 10.4314/bajopas.v7i2.18
Subject(s) - citrullus , antioxidant , food science , chemistry , citrullus lanatus , flesh , lipid oxidation , palmitic acid , biochemistry , fatty acid , biology , botany