Open AccessNutritional Quality of <i>Solanum nigrum L</i>. Leaves during Traditional Boiling
Author(s) -
Dogni Kouassi Dappah,
Camille Adam Kouamé,
Nestor Kouakou Kouassi,
Denis Yao N’Dri,
Georges N’guessan Amani
Publication year - 2021
Publication title -
american journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2374-1163
pISSN - 2374-1155
DOI - 10.12691/ajfn-9-1-6
Subject(s) - solanum nigrum , food science , lycopene , carotenoid , polyunsaturated fatty acid , chemistry , solanum , boiling , health benefits , cooking methods , horticulture , biology , fatty acid , traditional medicine , biochemistry , medicine , organic chemistry