African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Chemical compositions of the essential oils of Plukenetia conophora leaves

Akintola A. O.
  • Akintola A. O.
  • Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Oyo State, Nigeria.
  • Google Scholar
Ibikunle G. J.
  • Ibikunle G. J.
  • Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Oyo State, Nigeria.
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Odeniyi M. A.
  • Odeniyi M. A.
  • Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Oyo State, Nigeria.
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Faboya O. O. P.
  • Faboya O. O. P.
  • Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria.
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Onawumi O. O. E.
  • Onawumi O. O. E.
  • Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomoso, Oyo State, Nigeria.
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Ayoola P. B.
  • Ayoola P. B.
  • Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Oyo State, Nigeria.
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  •  Received: 28 September 2018
  •  Accepted: 02 April 2019
  •  Published: 30 September 2019

How to cite this article

APA /
Akintola, A. O., Ibikunle, G. J., Odeniyi, M. A., Faboya, O. O. P., Onawumi, O. O. E., & Ayoola, P. B. (2019). Chemical compositions of the essential oils of Plukenetia conophora leaves. African Journal of Food Science, 13(9), 210-214.
Chicago /
Akintola A. O., Ibikunle G. J., Odeniyi M. A., Faboya O. O. P., Onawumi O. O. E and Ayoola P. B  . "Chemical compositions of the essential oils of Plukenetia conophora leaves." African Journal of Food Science 13, no. 9 (2019): 210-214.
MLA /
Akintola A. O., et al. "Chemical compositions of the essential oils of Plukenetia conophora leaves." African Journal of Food Science 13.9 (2019): 210-214.