Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Por Traoré, Korotimi, Parkouda, Charles, Savadogo, Aly, Ba/Hama, Fatoumata, Kamga, Regine, Traoré, Yves
Publicado no Food Sci Nutr (2017)