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Article Title
Influence of Processing and Storage on the Health Benefits of Sauce Produced from Capsicum spp (Pepper) and Lycopersicum esculentum (Tomato) in CCl4 Induced Hepatotoxic Wistar Rats
Authored by
Ruth A. Adeniyi
Department of Science Laboratory Technology, Biochemistry Unit, Ekiti State University, P.M.B. 5363, Nigeria.
Bilikisu S. Haruna
Department of Science Laboratory Technology, Biochemistry Unit, Ekiti State University, P.M.B. 5363, Nigeria.
Oluwakemi V. Adeleke
Department of Science Laboratory Technology, Biochemistry Unit, Ekiti State University, P.M.B. 5363, Nigeria.