المؤلفون: Kortei NK; Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Djaba BT; Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Tettey CO; Department of Biomedical Sciences, School of Basic and Biomedical Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Agyemang AO; Institute of Traditional and Alternative Medicine, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Aninagyei E; Department of Biomedical Sciences, School of Basic and Biomedical Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Essuman EK; Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Boakye AA; Department of Biomedical Sciences, School of Basic and Biomedical Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana., Annan T; Food Microbiology Division, Council for Scientific and Industrial Research-Food Research Institute, P.O. Box M20, Accra, Ghana.

المصدر: International journal of food science [Int J Food Sci] 2022 Jun 24; Vol. 2022, pp. 7195890. Date of Electronic Publication: 2022 Jun 24 (Print Publication: 2022).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Hindawi Pub. Corp Country of Publication: United States NLM ID: 101627297 Publication Model: eCollection Cited Medium: Print ISSN: 2314-5765 (Print) Linking ISSN: 23145765 NLM ISO Abbreviation: Int J Food Sci Subsets: PubMed not MEDLINE