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pro vyhledávání: '"Oyebanji Adedayo O."'
Autor:
Oyebanji Adedayo O., Ariyo Isaac B., Omotugba Stephen K., Kareem Ajibola M., Olayinka Oluwafunmilayo O.
Publikováno v:
Food and Nutrition Sciences. :18-21
The study was aimed to determine the antioxidant contents and the effect of different blanching times (5 min, 10 min, 15 min and 20 min) on antioxidant contents of three different selected fresh vegetables. Three different types of vegeta- ble were u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f793afb6a4cb8bf60ed3a3496944003
https://doi.org/10.4236/fns.2012.31004
https://doi.org/10.4236/fns.2012.31004
