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International Journal of Food Science
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International Journal of Food Science
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2022
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Article
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Tab 1
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Research Article
Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda
Table 1
Average vitamin C concentration in the raw and cooked vegetables in mg/100 g.
Raw
Steamed
Boiled
Amaranths
Curcubita
Solanum