Home > XXX International Horticultural Congress IHC2018: International Symposium on Fruit and Vegetables for Processing, International Symposium on Quality and Safety of Horticultural Products and VII International Symposium on Human Health Effects of Fruits and Vegetables > Impact of antioxidant spices on vitamin B9 and β-carotene in steamed sweet potato leaves

Articles

Impact of antioxidant spices on vitamin B₉ and β-carotene in steamed sweet potato leaves

Article number

1292_51

Pages

383 – 392

Language

English

Abstract

Publication

XXX International Horticultural Congress IHC2018: International Symposium on Fruit and Vegetables for Processing, International Symposium on Quality and Safety of Horticultural Products and VII International Symposium on Human Health Effects of Fruits and Vegetables

Authors

A.E. Agbo, S. Meite, G.A. Gbogouri, A.D. Gouekou, C.E. Kouame, K. Kouassi, K. Brou

Keywords

leafy vegetables, cooking, nutrients losses, prevention, retention

Full text

https://doi.org/10.17660/ActaHortic.2020.1292.51

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