articleTop 10% cited
Effect of blanching on the antioxidant properties of some tropical green leafy vegetables
LWT · 2004 · Vol. 38(5) · pp. 513–517
Ganiyu Oboh✉(Federal University of Technology)
Seed and Plant BiochemistryBotanical Research and ApplicationsPhytochemicals and Antioxidant ActivitiesVernonia amygdalinaBlanchingAmaranthus hybridusChemistryLeafy vegetablesFood scienceAntioxidantAscorbic acidOcimumBalanites aegyptiaca
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