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Liu J, Mai R, Liu P, Guo S, Yang J, Bai W. Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes. Foods 2023; 12:3020. [PMID: 37628021 PMCID: PMC10453264 DOI: 10.3390/foods12163020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/06/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances. However, during industrial curing, the quality of dry-cured fish is difficult to control, leading to the formation of products with diverse flavors. This review describes the curing process of dried salted fish, the key microorganisms involved in the curing process of typical dried salted fish products at home and abroad, and the correlation between biological metabolism and flavor formation and the underlying mechanism. This review also investigates the prospects of dried salted fish products, proposing methods for the analysis of improved curing processes and the mechanisms of dried salted fish. Through a comprehensive understanding of this review, modern production challenges can be addressed to achieve greater control of microbial growth in the system and improved product safety. In addition to advancing our understanding of the processes by which volatile flavor compounds are formed in conventional dry-cured fish products, we expect that this work will also offer a theoretical framework for enhancing their flavor in food processing.
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Affiliation(s)
- Jiayue Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Pingru Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Siqi Guo
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing 430062, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
| | - Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing 430062, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
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Xu SQ, Zhang ZY, Nie B, Du YN, Tang Y, Wu HT. Characteristics of the Intestine Extracts and Their Effect on the Crude Collagen Fibers of the Body Wall from Sea Cucumber Apostichopus japonicus. Biology (Basel) 2023; 12:biology12050705. [PMID: 37237518 DOI: 10.3390/biology12050705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023]
Abstract
Sea cucumbers Apostichopus japonicus will vomit their intestines during certain stimulations, and the collagen of the body wall will then be degraded. To define the effect of the sea cucumber intestine extracts on the body wall, the intestinal extracts and crude collagen fibers (CCF) of sea cucumber A. japonicus were prepared. According to the gelatin zymography, the type of endogenous enzymes in intestinal extracts were mainly serine endopeptidases with optimal activities at pH 9.0 and 40 °C. According to the rheology results, the viscosity of 3% CCF decreased from 32.7 Pa·s to 5.3 Pa·s by adding intestine extracts. The serine protease inhibitor phenylmethanesulfonyl fluoride inhibited the activity of intestinal extracts and increased the viscosity of collagen fibers to 25.7 Pa·s. The results proved that serine protease in the intestinal extracts participated in the process of body wall softening in sea cucumbers.
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Affiliation(s)
- Shi-Qi Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zheng-Yu Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Nie
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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Zhang W, Shi M, Zhang F, Cao F, Su E. A Facile Method to Determine the Native Contents of 4'- O-Methylpyridoxine and 4'- O-Methylpyridoxine-5'-glucoside in Ginkgo biloba Seeds. J Agric Food Chem 2021; 69:14270-14277. [PMID: 34797654 DOI: 10.1021/acs.jafc.1c04937] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
4'-O-Methylpyridoxine (MPN) and MPN-5'-glucoside (MPNG) are collectively known as ginkgotoxin, which are the main toxic ingredients of excessive consumption of Ginkgo biloba seeds. Water extraction is the generally adopted sample preparation method for high-performance liquid chromatography determination of ginkgotoxin. However, endogenous enzymes such as glycosidases in Ginkgo biloba seeds can hydrolyze MPNG to MPN in the process of water extraction, which will result in the measured contents of MPN and MPNG but not their natural contents in Ginkgo biloba seeds. In this work, inhibitors for the endogenous enzymes were first screened, and it was found that silver fluoride could effectively inhibit endogenous enzymes such as glucosidase and phosphatase. The optimized concentration of silver fluoride was 25 mmol/L, which could effectively inhibit the endogenous enzymes for more than 60 h. A new sample preparation method based on water extraction with 25 mmol/L silver fluoride addition was thus developed. This method was employed to determine the native contents of MPN and MPNG in the exotesta and kernel of five Ginkgo biloba seed cultivars. The result showed that the contents of MPNG in the exotesta and kernel of five cultivars were significantly higher than those of MPN. MPNG was present at high content in raw seeds, which was the main form of ginkgotoxin in seeds. The method established in this work is simple and effective and can be used to accurately quantify the native contents of MPN and MPNG.
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Affiliation(s)
- Wen Zhang
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Manman Shi
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Fang Zhang
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Fuliang Cao
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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Sh Shawky A, S Abbas M, Rabie SMH, Assous MTM, Mostafa Zeinab MA. Impact of Pretreatments and Drying Temperatures on Quality of Siwi and Sakkoti Dates. Pak J Biol Sci 2020; 23:658-666. [PMID: 32363822 DOI: 10.3923/pjbs.2020.658.666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Drying of date helps in preserving it to be consumed outside the harvest season and removes some moisture from dates and also slows down the action of date endogenous enzymes. This study was carried out to investigate pretreatments and drying temperature on the physical and chemical properties of 2 date varieties (Siwi and Sakkoti) at the khalal stage. MATERIALS AND METHODS The date fruits at khalal stage were dipped in ascorbic acid solution, sodium metabisulfite solution and sulfur dioxide before cut into pieces, halves and as whole. Then dates were dried at 50, 55, 60 and 65°C, respectively till ~20% moisture content and examined the physical and chemical properties of dried dates. RESULTS Moisture content of Siwi and Sakkoti at the khalal stage was 56.90 and 51.72%, respectively, while total sugars were 79.76 and 75.74%, respectively on dry weight bases. The color of dates Hunter (L and b) were the highest of treated with meta-bisulfate solution or sulfur dioxide and the lowest of color date observed (Hunter, a) comparing with control and ascorbic acid. CONCLUSION The pretreatments indicated that the dipping dates in sodium meta-bisulfate solution or sulfur dioxide then, dried at 60˚C produce high quality parameters of semi-dry dates comparing control and ascorbic acid.
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Kaur L, Hui SX, Boland M. Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket. Food Sci Anim Resour 2020; 40:415-425. [PMID: 32426720 PMCID: PMC7207095 DOI: 10.5851/kosfa.2020.e21] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 02/25/2020] [Accepted: 03/09/2020] [Indexed: 01/03/2023] Open
Abstract
It is believed that two main proteolytic systems are involved in the
tenderization of meat: the cathepsins and the calpains. Many researchers
consider the calpain system to be the major contributor to meat tenderness
during post-mortem storage. However, the role and activity of cathepsins during
post-mortem storage or low temperature meat processing is unclear, particularly
for the tough meat cuts like brisket. Thus, the study was designed to
investigate the effects of cold (refrigerated and frozen) storage and sous vide
processing on the activities of cathepsin B, H, and L in beef brisket. There
were no significant changes in pH and cathepsin H activity throughout the 18 d
of storage at both temperatures. However, an increase in cathepsin B activity
was observed during the first 4 d at both storage temperatures, but subsequently
the activity remained unchanged. Cathepsins B and L were found to be more heat
stable at sous vide temperatures (50°C for 24 h, 55°C for 5 h and
at 60°C and 70°C for 1 h) compared to cathepsin H. Cathepsin
B+L activity was found to increase after sous vide cooking at 50°C
for 1 h but decreased to about 47% relative to the uncooked control after
24 h of cooking. These results suggest that cathepsins B and L may contribute to
the improved meat tenderness usually seen in sous vide cooked brisket meat.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods 2020; 9:E273. [PMID: 32138171 PMCID: PMC7143631 DOI: 10.3390/foods9030273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/22/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
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Affiliation(s)
- Mario Perez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Roberto Lemus-Mondaca
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380000, Chile;
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Juan E. Reyes
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile;
| | - Anais Palma-Acevedo
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain;
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Adefegha SA, Oyeleye SI, Okeke BM, Oboh G. Influence of eugenol on oxidative stress biomarkers in the liver of carrageenan-induced arthritis rats. J Basic Clin Physiol Pharmacol 2018; 30:185-193. [PMID: 30422801 DOI: 10.1515/jbcpp-2018-0060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 08/04/2018] [Indexed: 11/15/2022]
Abstract
Background Eugenol is the foremost constituent of clove oil and widely distributed in many plants. It possesses many pharmaceutical applications, including antioxidant, anti-inflammatory, and anti-tumorigenic properties, among others. This study evaluates the influence of eugenol on oxidative stress biomarkers in the liver of carrageenan-induced arthritis (CIA) rats. Methods Sixty albino rats were randomly divided into 10 (n=6) groups. Group I is the control group that received saline solution orally. Groups II and VII rats received 2.5 mg/kg of eugenol orally (EUG-2.5). Rats in groups III/VIII and IV/IX received 5 and 10 mg/kg of eugenol orally (EUG-5 and EUG-10), respectively. Groups V and X received 0.2 mg/kg of dexamethasone (DEX-0.2) orally. Groups VI to X were injected with 1% carrageenan intra-articularly. Behavioral studies were conducted after 21 days of treatment. Thereafter, the animals were sacrificed, and the livers were isolated and used for biochemical analysis. Results Reduced body weight in arthritic rats was recorded compared to normal controls. Reduced tibiofemoral joint edema and increased spontaneous movement were observed in CIA rats with decreased superoxide dismutase, catalase, reduced glutathione (GSH), glutathione peroxidase, and GSH S-transferase activities compared with the normal control group. Increased endogenous enzyme activities and decreased elevated lipid peroxidation were also observed after eugenol treatment. Conclusion Eugenol ameliorates carrageenan-induced oxidative stress in the liver of arthritic rats.
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Affiliation(s)
- Stephen Adeniyi Adefegha
- Functional Foods, Nutraceuticals and Phytomedicine Laboratory, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria
| | - Sunday I Oyeleye
- Department of Biomedical Technology, Federal University of Technology, P.M.B. 704, Akure, Nigeria
| | - Bathlomew M Okeke
- Functional Foods, Nutraceuticals and Phytomedicine Laboratory, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria
| | - Ganiyu Oboh
- Functional Foods, Nutraceuticals and Phytomedicine Laboratory, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria
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