Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda

Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing the growing of indigenous green leafy vegetables with...

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Detalles Bibliográficos
Autores principales: Kinyi, Hellen W., Tirwomwe, Michael, Ninsiima, Herbert Izo, Miruka, Conrad O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8791706/
https://www.ncbi.nlm.nih.gov/pubmed/35097106
http://dx.doi.org/10.1155/2022/2088034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8791706/
https://www.ncbi.nlm.nih.gov/pubmed/35097106
http://dx.doi.org/10.1155/2022/2088034

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