[1]
Florentin C. Acho, Lessoy T. Zoué, Gisèle Y. A. Koua, Sévérin A.K. Kra, and Sébastien L. Niamké, “Effect of cooking on nutritive and antioxidant properties of leafy vegetables consumed in Southern Côte d’Ivoire”, IJRBS, vol. 3, no. 3, pp. 75-87, Aug. 2020.