EVALUATION OF FOOD PROCESSING AND
STORAGE CONDITIONS ON ANTIOXIDANT
ACTIVITY LEVELS
(USING DPPH ASSAY)
A thesis submitted to the Department of Life and Physical Sciences of
Galway-Mayo Institute of Technology as a partial fulfilment of the
Bachelor’s degree in Applied Biology and Biopharmaceutical
Science.
Submitted: 18
th
March 2016
©Mirella Amarachi Ejiugwo