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OTCHOUMOU, Athanase

• Vol 13, No 3 (2014) - Articles
  STUDY OF ROASTING EFFECT ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE D’IVOIRE
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609