Effect of cooking treatments on the phytochemical...

Food Science & Nutrition 2018 / 09 Vol. 6; Iss. 6

Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina

Tekou, Florian Amel, Kuate, Dieudonne, Nguekouo, Philippe Tekem, Woumbo, Cerile Ypolyte, Oben, Julius Enyong
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Volume:
6
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.732
Date:
September, 2018
File:
PDF, 679 KB
english, 2018
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