Parcourir University of Ibadan ADHL Node par auteur "1fdcd3a0-ec05-4cfb-90d3-d3b6c996c56b"
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THE EFFECT OF COOKING ON THE ASCORBIC ACID CONTENT OF SOME NIGERIAN FOODSTUFFS AND THEIR CONTRIBUTION TO VITAMIN C STATUS OF THE CONSUMERS
KESHINRO, O.O. (1980-09)In Nigeria, fresh fruits like oranges, guava, mango etc. and leafy vegetables like 'sokoyokoto’ (Celosia argentea L), ' tete ' (Amaranthus spp. L), ‘gbure’ of ascorbic acid (AA.) but these fruits are fast becoming more ...