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aijas-252	www.acseusa.org	www.acseusa.org
aijas-252	www.acseusa.org	https://www.acseusa.org/journal/index.php/aijas
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aijas-252	doi.org	https://doi.org/10.46545/aijas.v6i1.252
aijas-252	doi.org	https://doi.org/10.46545/aijas.v6i1.252
aijas-252	doi.org	https://doi.org/10.46545/aijas.v6i1.252
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0/
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0/
aijas-252	orcid.org	https://orcid.org/0000-0001-6317-1227
aijas-252	orcid.org	https://orcid.org/0000-0003-4140-5250
aijas-252	orcid.org	https://orcid.org/0000-0003-0407-1335
aijas-252	orcid.org	https://orcid.org/0000-0002-2826-8629
aijas-252	doi.org	https://doi.org/10.3923/pjn.2010.858.860
aijas-252	doi.org	https://doi.org/10.5251/ajfn.2011.1.2.49.54
aijas-252	doi.org	https://doi.org/10.9734/jalsi/2018/26666
aijas-252	www.world-food.net	www.world-food.net
aijas-252	doi.org	https://doi.org/10.1016/j.jep.2007.10.021
aijas-252	index.php	http://index.php/ajb/article/view/15128
aijas-252	doi.org	https://doi.org/10.5897/ajb2007.000-2452
aijas-252	doi.org	https://doi.org/10.1104/pp.17.2.198
aijas-252	doi.org	https://doi.org/10.3923/pjn.2010.858.860
aijas-252	doi.org	https://doi.org/10.5251/ajfn.2011.1.2.49.54
aijas-252	doi.org	https://doi.org/10.9734/jalsi/2018/26666
aijas-252	www.world-food.net	http://www.world-food.net
aijas-252	doi.org	https://doi.org/10.1016/j.jep.2007.10.021
aijas-252	index.php	http://index.php/ajb/article/view/15128
aijas-252	doi.org	https://doi.org/10.5897/ajb2007.000-2452
aijas-252	doi.org	https://doi.org/10.1104/pp.17.2.198
aijas-252	doi.org	https://doi.org/10.1016/j.foodchem.2006.09.041
aijas-252	doi.org	https://doi.org/10.5897/ajb05.369
aijas-252	doi.org	https://doi.org/10.5897/ajb2005.000-3127
aijas-252	doi.org	https://doi.org/10.3923/pjn.2007.40.43
aijas-252	www.ijabpt.com	www.ijabpt.com
aijas-252	doi.org	https://doi.org/10.5897/ajb2006.000-5008
aijas-252	doi.org	https://doi.org/10.5923/j.chemistry.20110102.12
aijas-252	www.pelagiaresearchlibrary.com	www.pelagiaresearchlibrary.com
aijas-252	doi.org	https://doi.org/10.5897/ajb08.062
aijas-252	doi.org	https://doi.org/10.5897/ajb09.130
aijas-252	www.arcjournals.org	www.arcjournals.org
aijas-252	doi.org	https://doi.org/10.4314/jasem.v13i4.55391
aijas-252	doi.org	https://doi.org/10.1080/09709274.2004.11905698
aijas-252	doi.org	https://doi.org/10.1016/j.foodchem.2011.11.045
aijas-252	doi.org	https://doi.org/10.1177/1082013207075953
aijas-252	doi.org	https://doi.org/10.5897/ajb08.185
aijas-252	doi.org	https://doi.org/10.1016/j.foodchem.2006.09.041
aijas-252	doi.org	https://doi.org/10.5897/ajb05.369
aijas-252	doi.org	https://doi.org/10.3923/pjn.2007.40.43
aijas-252	www.ijabpt.com	http://www.ijabpt.com
aijas-252	doi.org	https://doi.org/10.5897/ajb2006.000-5008
aijas-252	doi.org	https://doi.org/10.5897/ajb08.062
aijas-252	doi.org	https://doi.org/10.5897/ajb09.130
aijas-252	doi.org	https://doi.org/10.1177/1082013207075953
aijas-252	doi.org	https://doi.org/10.5897/ajb08.185
aijas-252	doi.org	https://doi.org/10.5897/ajpp2016.4609
aijas-252	doi.org	https://doi.org/10.3923/pjn.2009.1000.1004
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0/)
aijas-252	doi.org	https://doi.org/10.5897/ajpp2016.4609
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0/
aijas-252	ssbfnet.com	http://ssbfnet.com/ojs/index.php/ijrbs
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0
aijas-252	creativecommons.org	http://creativecommons.org/licenses/by/4.0