Experiment 1070902

Worktypes

IDENTIFICATION OFQUANTITATIVE DATA

Details

PropertyValue
OrganismVernonia amygdalina (ASTERACEAE)
CitationKESHINRO,OO: KETIKU,AO:. (1979). EFFECT OF TRADITIONAL COOKING METHODS ON THE ASCORBIC ACID CONTENT OF SOME NIGERIAN LEAFY AND FRUIT VEGETABLES.. 4()
Amount utilized
Compound isolated
Number1
Raw yield00.03095%