Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda
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DOI: 10.1155/2022/2088034
Abstract: Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing… read more here.
Keywords: antioxidant activity; indigenous green; green leafy; activity ... See more keywords