Fauzan Azima
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
Alfi Asben
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
Cesar Welya Refdi
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
H. Surya Aulia
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
Daimon Syukri
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
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How to cite this article
Fauzan Azima, Alfi Asben, Cesar Welya Refdi, H. Surya Aulia and Daimon Syukri, 2020. Effect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables. Pakistan Journal of Nutrition, 19: 160-165.
DOI: 10.3923/pjn.2020.160.165
URL: https://scialert.net/abstract/?doi=pjn.2020.160.165
DOI: 10.3923/pjn.2020.160.165
URL: https://scialert.net/abstract/?doi=pjn.2020.160.165