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1 results for Georges N’Guessan Amani.

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Nutritional Quality of Solanum nigrum L. Leaves during Traditional Boiling
by Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri and Georges N’Guessan Amani
American Journal of Food and Nutrition. 2021, 9(1), 43-48. DOI: 10.12691/ajfn-9-1-6
Pub. Date: February 28, 2021Views: 7714Downloads: 9901
boiling carotenoids fatty acids SAIN LIM system solanum nigrum
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