Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa
A. Adamu Shahidah, A. A. Farouq, M. A. Magashi & A. M. Sokoto · Journal of Advances in Microbiology · 2019
A comparative analysis of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated The free amino acid profile were analysed using amino acid analyser while the volatile organic...
Open access
Research Article
10.9734/JAMB/2019/46326