In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables
Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly...
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Main Authors: | Zipporah M. Onyambu, Mildred P. Nawiri, Hudson N. Nyambaka, Naumih M. Noah |
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Format: | Article |
Language: | English |
Published: |
Wiley
2021-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2021/5540724 |
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