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 2018DOI: 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.