EFFECT OF COOKING ON VITAMIN-C CONTENT OF FRESH LEAVES AND WILTED LEAVES

被引：24

作者：

FAFUNSO, M ^{[1
]}

BASSIR, O ^{[1
]}

机构：

[1] UNIV IBADAN,BIOCHEM DEPT,IBADAN,NIGERIA

来源：

关键词：

D O I：

10.1021/jf60204a054

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：354 / 355

页数：2

共 21 条

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[5]

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[6]

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