A Comparative Study on Proximate and Antioxidant Activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) Leaves
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Darshan Publishers
Cited by 11 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. Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion;Food Science & Nutrition;2024-01-08
2. Potential and Transformation of Indigenous Floral Foods in Africa: What Research Tells Over the Past Two Decades (2000–2022);Advances in Agriculture;2023-12-09
3. Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-06-01
4. Nutritional Composition and Antioxidant Properties of Selected Underutilized Wild Edible Fruits in East Wollega Zone, Western Ethiopia;International Journal of Fruit Science;2023-01-19
5. Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations;Food Control;2022-11
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