CHEMOMETRICAL METHODS APPLIED TO CHEMICAL DATA OF RAW AND COOKED SPINACH (Chenopodium vulvaria) AND PURSLANE (Potulacae oleracea).
| Autor: | H., Benabid1 h.benabid@umc.edu.dz, D. J. R., Bouveresse2, P., Valderrama3, Rutledge, D. N.4 |
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| Zdroj: | African Journal of Food, Agriculture, Nutrition & Development. May2024, Vol. 24 Issue 5, p26253-26276. 24p. |
| Databáze: | Academic Search Ultimate |
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