Investigating the potential of Portulacaria afra (spekboom) leaves as a sustainable food source
Abstract Indigenous plants could contribute to sustaining and improving the current food system in South Africa. This study determined the morphological and physicochemical properties of raw and cooked (baked, stir-fried, steamed and blanched) P. afra leaves. Additionally, a survey was conducted to...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer
2026-02-01
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| سلاسل: | Discover Food |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://doi.org/10.1007/s44187-026-00881-5 |
| الوسوم: |
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