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Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food

Author:
Achinewhu, S.C., Ogbonna, C.C., Hart, A.D.
Source:
Plant foods for human nutrition 1995 v.48 no.4 pp. 341-348
ISSN:
0921-9668
Subject:
wild foods, nutritive value, nuts, spices, proximate composition, food composition, protein content, nutrient content, mineral content, ascorbic acid, fatty acids, peroxide value, essential oils, health foods, varieties, shelf life, Nigeria
Agid:
1976601