Work

Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking

Year: 1994

Type: article

Source: Ecology of Food and Nutrition

DOI: 10.1080/03670244.1994.9991404

Authors: Francis M. Mathooko, Jasper K. Imungi

Institutions: Okayama University, Jomo Kenyatta University of Agriculture and Technology, University of Nairobi

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2096989654

FWCI: 0.802

Cites: 14

Cited by: 26

Related to: 10