FLORENTIN C. ACHO; LESSOY T. ZOUÉ; GISÈLE Y. A. KOUA; SÉVÉRIN A.K. KRA; SÉBASTIEN L. NIAMKÉ. Effect of cooking on nutritive and antioxidant properties of leafy vegetables consumed in Southern Côte d’Ivoire. International Journal of Research in BioSciences (IJRBS), [S. l.], v. 3, n. 3, p. 75-87, 2020. Disponível em: http://ijrbs.in/index.php/ijrbs/article/view/125. Acesso em: 22 dec. 2024.