Proximate analysis and evaluation of total phenolic compounds in Azanza garckeana fruit for use as gelatin crosslinking agent

Proximate analysis and evaluation of total phenolic compounds in Azanza garckeana fruit for use as gelatin crosslinking agent
Proximate analysis and evaluation of total phenolic compounds in Azanza garckeana fruit for use as gelatin crosslinking agent_Nothabo_Hlabano.pdf
File Size:
268.09 kB
Author:
Notabo Hlabano, Londiwe C. Nkiwane, Pethile Dzingai, and Sithabisiwe Gadlula
Email:
notabo[dot]hlabano[at]nust[dot]ac[dot]zw
Date:
28 March 2022
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