ahmed_aziz9791

Ahmed Aziz Abdel Moneim

Professor - President of Sohag University

Faculty of science

Address: President Office, Sohag University Street, Sohag University, P. Box 82524

12

Like
8 2 2 26 2 2 741 178
100

Newly Added
  • Courses 8
  • Course Supplements 2
  • Courses Tasks 2
  • Publications 26
  • Office hours 2
  • Announcements 2
  • File uploaded 2
  • Downloaded Times 3

Publications Which contain the keyword: wild plants

8) Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.

2018-10-20 16:59:21 Keywords amino acid, fatty acid profile, wild plants,
8) Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
* Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, ABUL-HAMD EL-SAYED MEHANNI, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37 Read more

Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.

2018-10-20 17:11:06 Keywords amino acid, fatty acid profile, wild plants,
Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
* Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, ABUL-HAMD EL-SAYED MEHANNI, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37 Read more

  • «
  • 1
  • »