Published in
Odesa National University of Technology, Food Science and Technology, (42), 2022
DOI: 10.1590/fst.37921
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Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa
Journal article published in 2022 by
Tiyapo Mongwaketse 
,
Johanita Kruger,
Angelique Lewies,
Jeannine Baumgartner ,
Cornelius Mattheus Smuts
,
Johanita Kruger,
Angelique Lewies,
Jeannine Baumgartner ,
Cornelius Mattheus Smuts
This paper is made freely available by the publisher.
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