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N. Torto2 and M. S. Akanni1, A. O. Ogunfowokan1*, J. A. O. Oyekunle1,, 1Department of Chemistry, Obafemi Awolowo University, Ile-Ife, NigeriaN.J. Daghir, A.S. Hussein,
Nadaf, S. K.
Nadeem, M.
Nahar, K.
Nair, C. V.
Naqvi, F. N.
Nasim, Sekh Abdul
Natarajan, V.
Naureen, G.
Neffati, M.
Nekheila2, M. B. Elemam1* and A. M. Abu, 1Department of Animal Production, Faculty of Agriculture and Natural Resources, University of Kassala, New-Halfa, Sudan
Nemati, Ali
Nerilson M. Lima, Jaciara L. Oliveira, Patricia P. Orlandi and Cecilia V. Nunez*, Lorena M. C. Cursino, Ivanildes Santos, Luis A. M. Mariúba, Manoel F. Jeffreys,, 1Coordination of Research on Natural Products – CPPN, National Institute of Amazonian Research – INPA, Av André Araújo, 2936, 69060-001, Manaus, Brazil; 2Instituto Leônidas e Maria Deane – ILMD, Fundação Oswaldo Cruz – FIOCRUZ, Manaus, Brazil
Ngele, M. B.
Nguyet Huynh Thi Kim and Xuyen Nguyen Thi Hong, Quoc Le Pham Tan*, Xinh Nguyen Thi Kieu,, Institute of Biotechnology and Food Technology, Ho Chi Minh City university of Industry, Ho Chi Minh City – Vietnam
Nicolais, Valeria
Nikovska, Kremena, University of Food Technologies, Plovdiv, 26 Maritza Blvd, Bulgaria
Nimbalkar, Mansingraj
Noreen, S.
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