Awodoyin OR, Adediran OA, Olayemi GT. RADICAL SCAVENGING ACTIVITY AND MICROBIAL QUALITY OF CHICKEN MEAT BALLS INCORPORATED WITH LEMON GRASS LEAF POWDER. NJAP [Internet]. 2025Sep.2 [cited 2026Jul.27];:1689-91. Available from: https://mail.njap.org.ng/index.php/njap/article/view/8747