Ascorbic acid retention of freshly harvested seven Nigerian green leafy vegetables after soaking in water
By: Samuel A. Akande, Mandu E. Inana, Ekene E. Ugama, Augusta E. Azeke, Friday Owuno, Chioma F. Oledibe, Matthew N. Adindu, Adetokunbo O. Adedokun, Simon I. Roberts and Oriaku U. Nze-Dike
Open Access
|Jun 2018Authors
Samuel A. Akande
Nigerian Stored Products Research Institute, Km. 3 Asa Dam-Road, P. M. B. 1489 Ilorin
Mandu E. Inana
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Ekene E. Ugama
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Augusta E. Azeke
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Friday Owuno
Rivers State University of Science and Technology, Nkpolu, P. M. B. 5080, Port-Harcourt
Chioma F. Oledibe
Nigerian Stored Products Research Institute, Km. 3 Asa Dam-Road, P. M. B. 1489 Ilorin
Matthew N. Adindu
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Adetokunbo O. Adedokun
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Simon I. Roberts
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
Oriaku U. Nze-Dike
Nigerian Stored Products Research Institute, P. M. B. 5063, Port-Harcourt
DOI: https://doi.org/10.4038/rjs.v9i1.36 | Journal eISSN: 2536-8400
Language: English
Page range: 32 - 43
Published on: Jun 30, 2018
Published by: University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2018 Samuel A. Akande, Mandu E. Inana, Ekene E. Ugama, Augusta E. Azeke, Friday Owuno, Chioma F. Oledibe, Matthew N. Adindu, Adetokunbo O. Adedokun, Simon I. Roberts, Oriaku U. Nze-Dike, published by University of Ruhuna
This work is licensed under the Creative Commons License.