Open AccessInfluence du mode de cuisson sur la valeur nutritionnelle de <i>Solanum macrocarpum, Amaranthus hybridus</i> et <i>Ocimum gratissimum</i>, trois légumesfeuilles traditionnels acclimatés au Bénin
Author(s) -
Simplice D. Vodouhê,
A Dovoedo,
VB Anihouvi,
RC Tossou
Publication year - 2013
Publication title -
international journal of biological and chemical sciences
Language(s) - French
Resource type - Journals
eISSN - 1997-342X
pISSN - 1991-8631
DOI - 10.4314/ijbcs.v6i5.3
Subject(s) - amaranthus hybridus , ocimum gratissimum , chemistry , solanum , botany , horticulture , biology , weed
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