Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study.

Evuen UF, Okolie NP, Apiamu A

Open source

DOI
10.1038/s41598-022-25204-3
Published
2022 Dec 1
Container
Scientific reports
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1038/s41598-022-25204-3,
  title = {Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study.},
  author = {Evuen UF and Okolie NP and Apiamu A},
  year = {2022},
  journal = {Scientific reports},
  doi = {10.1038/s41598-022-25204-3},
  url = {https://doi.org/10.1038/s41598-022-25204-3}
}

RIS

TY  - JOUR
TI  - Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study.
AU  - Evuen UF
AU  - Okolie NP
AU  - Apiamu A
PY  - 2022
JO  - Scientific reports
DO  - 10.1038/s41598-022-25204-3
UR  - https://doi.org/10.1038/s41598-022-25204-3
ER  - 

APA

UF, E., NP, O., & A, A. (2022). Evaluation of the mineral composition, phytochemical and proximate constituents of three culinary spices in Nigeria: a comparative study.. Scientific reports. https://doi.org/10.1038/s41598-022-25204-3

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