Evaluation of Nutritional Value and The Anti-Inflammatory Activity in Vitro and in Vivo of the Extract of a Recipe Based on Three Food Plants: Ceiba pentandra, Ipomea batatas and Spinacia oleraceae
Agnissan, Assi Anicet, Akakpo-Akue, Joel, Dakia, , Patrick Aubin, Bognean, Diasse G.G., Disseka, William Kwithony, Djaman, Alico Joseph, Brou, Kouakou
Published in European Journal of Food Science and Technology (30.04.2022)
Published in European Journal of Food Science and Technology (30.04.2022)
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