Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation
Crossref DOI link: https://doi.org/10.1007/s13197-019-04146-1
Published Online: 2019-11-27
Published Print: 2020-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ali, Muhammad Waqas http://orcid.org/0000-0003-2826-4545
Ilays, Muhammad Zahaib
Saeed, Muhammad Tariq
Shin, Dong-Hyun
Text and Data Mining valid from 2019-11-27
Version of Record valid from 2019-11-27
Article History
Revised: 27 July 2019
Accepted: 19 August 2019
First Online: 27 November 2019