BODE THOMAS IFESAN; AYODELE OLUWAYEMISI OGUNLADE; OLUKAYODE ADEDIRAN OKUNADE; KUNLE ADESINA. Synthesis and characterization of traditionally sourced food spice. GSC Biological and Pharmaceutical Sciences, [S. l.], v. 12, n. 3, p. 082–089, 2020. DOI: 10.30574/gscbps.2020.12.3.0271. Disponível em: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2020-0271. Acesso em: 3 aug. 2024.