Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli

European Food Research and Technology

Volumn 211, Issue 5, 2000, Pages 342-345

  Adegoke, Gabriel Olaniran ^a   Fasoyiro, Subuola Bosede ^b   Skura, Brent ^c  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^c UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Aframomum danielli; Browning; Lipid oxidation; Microbial growth

Indexed keywords

EID: 1542440697     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000170     Document Type: Article

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