Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine ( Dioclea reflexa ) Using Response Surface Methodology.

Autor: Ajatta MA; Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria., Akinola SA; Department of Biological Sciences, North-West University Mafikeng Campus, Mmabatho 2735, South Africa., Otolowo DT; Department of Food Science and Technology, Wesley University of Science and Technology, Ondo, Ondo State 351101, Nigeria., Awolu OO; Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria., Omoba OS; Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria., Osundahunsi OF; Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria.

Publikováno v: Preventive nutrition and food science [Prev Nutr Food Sci] 2019 Dec; Vol. 24 (4), pp. 468-477. Date of Electronic Publication: 2019 Dec 31.