Chépo Ghislaine Dan

Sensory Characteristics and Antioxidant Activities of the Spice from the Fruit Pulp of Coelocaryon oxycarpum

Josi-Noelline Sinh, Chépo Ghislaine Dan & Jean Tia Gonnety · Asian Food Science Journal · 2018

Aims: This study aimed to assess the sensory characteristics and antioxidant properties of a spice from the fruit pulp of Coelocaryon oxycarpum (Cox), an aromatic plant. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua,...