Nutritional composition and antioxidant properties of cucumis dipsaceus ehrenb. ex spach leaf

Keyphrases

• Cucumis Dipsaceus 100%
• Food Antioxidants 100%
• ABTS+ 50%
• DPPH Assay 50%
• Nutritional Properties 50%
• Hot Water Extract 50%
• Metal Chelates 50%
• Nitric Oxide Assay 50%
• Phenolic Content 50%
• Nutraceutical Supplements 50%

Agricultural and Biological Sciences

• Antioxidant 100%
• Cucumis 100%
• Nutraceutical 50%
• Tannin 50%
• Essential Amino Acid 50%
• ABTS 50%

Food Science

• Antioxidant 100%
• DPPH Assay 50%
• Nutraceutical 50%
• Essential Amino Acid 50%