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Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products
Fresh leaves of Vitex doniana were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leave...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5779327/ https://www.ncbi.nlm.nih.gov/pubmed/29387353 http://dx.doi.org/10.1002/fsn3.31 |