Article Versions Notes

Soifoini T, Donno D, Jeannoda V, Rakoto DD, Msahazi A, Farhat SMM, Oulam MZ, Beccaro GL. Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry. Foods. 2021; 10(9):2136. https://doi.org/10.3390/foods10092136

Soifoini, Toilibou, Dario Donno, Victor Jeannoda, Danielle Doll Rakoto, Ahmed Msahazi, Saidi Mohamed Mkandzile Farhat, Mouandhoime Zahahe Oulam, and Gabriele Loris Beccaro. 2021. "Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry" Foods 10, no. 9: 2136. https://doi.org/10.3390/foods10092136

Soifoini, T., Donno, D., Jeannoda, V., Rakoto, D. D., Msahazi, A., Farhat, S. M. M., Oulam, M. Z., & Beccaro, G. L. (2021). Phytochemical Composition, Antibacterial Activity, and Antioxidant Properties of the Artocarpus altilis Fruits to Promote Their Consumption in the Comoros Islands as Potential Health-Promoting Food or a Source of Bioactive Molecules for the Food Industry. Foods, 10(9), 2136. https://doi.org/10.3390/foods10092136