Antioxidants and chlorophyll content of blanched vegetables stored at the temperature of -10OC ± 2OC

FO Adetuyi, L Ajala, GA Ogundahunsi, TI Ademulegun

Nigerian Food Journal · Volume 27, Issue 1 (2009)

DOI: 10.4314/nifoj.v27i1.47448

Abstract

No abstract

Article information

Published: 3 November 2009
Language: en
Publisher: Elsevier BV
License: https://www.elsevier.com/tdm/userlicense/1.0/
DOI: 10.4314/nifoj.v27i1.47448
Journal ISSN: 0189-7241