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The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L.) Leaves
by Pierre Nobosse, Edith N. Fombang and Carl M F. Mbofung
American Journal of Food Science and Technology. 2017, 5(2), 53-60. DOI: 10.12691/ajfst-5-2-4
Pub. Date: February 20, 2017Views: 29075Downloads: 26327
Moringa oleifera leaves steam blanching drying antioxidant activity phytochemicals rehydration properties
Abstract Full Text PDF (414 KB) Full Text HTML Full Text ePUB (564 KB)
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