Effect of traditional cooking methods on the ascorbic acid content of some Nigerian leafy and fruit vegetables
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES;Journal of Food Processing and Preservation;2008-06
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3. The effect of blanching on quality attributes of dehydrated carrots during long-term storage;European Food Research and Technology;2001-03-07
4. Women and Sustainable Approaches to the Management of Iron Deficiency;Food and Nutrition Bulletin;2000-01
5. KINETICS OF HEAT/ENZYMIC DEGRADATION OF ASCORBIC ACID IN FLUTED PUMPKIN (Telfairia occidentalis) LEAVES;Journal of Food Processing and Preservation;1997-03
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