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Articles

Loss Of Ascorbic Acid Due To Wilting In Some Green Leafy Vegetables

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Pages 215-219 | Received 23 Sep 1983, Accepted 29 Nov 1983, Published online: 27 Sep 2017

References

  • AOAC (1975): Official methods of analysis, 12th edn., Washington DC: AOAC.
  • Bluestein, P.M. & Labusa, T.P. (1975): Effects of moisture removal on nutrients.In Nutritional evaluation of food processing, eds Harris, R.S. & Karmas, E., pp. 244-288. Westport, Connecticut: AVI.
  • Ifon, B.T. & Bassir, 0. (1979): The nutritive value of some Nigerian leafy vegetables. Part 1. Vitamin and mineral contents. Fd Chem. 4, 263.
  • Keshinro, 0.0., & Ketiku, A.O. (1979): Effect of traditional cooking methods on the ascorbic acid content of some Nigerian leafy and fruit vegetables. Fd Chem. 4, 303.
  • Labusa,T.P. (1972): Nutrient losses during drying and storage of dehydrated foods. CRC Crit. Rev. Fd Technol. 3, 217.
  • Oke, 0.L. (1966): Chemical studies on some Nigerian vegetables. Trop. Sci. 8, 128.
  • Sreeramulu, N., Ndossi, G.D. & Mtotomwema, K. (1983): Effect of cooking on the nutritive value of common food plants of Tanzania. 1. Vitamin C in some of the wild green leafy vegetables. Fd Chem. 10, 205.
  • Sreeramulu, N. (1982): Chemical composition of some green leafy vegetables grown in Tanzania. J. Plant Fds 4, 139.219

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