Iheanyichukwu, W., K. M. Samuel, A. D. Josephine, F. M. Awah, I. Amanda, and C. A. Uwaezuoke. “In Vitro Antioxidant Capabilities and Vitamin Levels in Beef, Chicken and Fish Homogenates”. International Journal of Biochemistry Research & Review, Vol. 27, no. 1, Aug. 2019, pp. 1-9, doi:10.9734/ijbcrr/2019/v27i130111.