| Autor: |
Arannilewa AJ; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria.; Department of Biochemistry, Ekiti State University, Ado Ekiti,Nigeria., Suleiman Alakanse O; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria., Adesola AO; Department of Biochemistry, Federal University of Technology, Akure, Nigeria., Israel Malachi O; Food Production Department, Goodfoods Inc., Montreal, QC, Canada., Michael Obaidu I; Department of Biochemistry, Ekiti State University, Ado Ekiti,Nigeria.; Department ofBiochemistry, University of Ibadan, Ibadan, Nigeria., Oluwafemi EE; Department of Biochemistry, AdekunleAjasin University, Akungba Akoko, Nigeria., Damilola Afolayan E; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria., Folakemi Afere P; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria.; Department of Biochemistry, Federal University of Technology, Akure, Nigeria., Abdullateef Ayuba K; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria., Oluwafemi Bolarinwa T; Department of Biochemistry, Federal University of Technology, Akure, Nigeria., Oche Ambrose G; Department of Biochemistry, University of Ilorin, Ilorin, Nigeria. |
