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Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products
Fresh leaves of Vitex doniana were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leave...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5779327/ https://ncbi.nlm.nih.gov/pubmed/29387353 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.31 |
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