Effect of cooking on the vitamin C content of fresh leaves and wilted leaves.
D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D009549:Nigeria; D010945:Plants, Edible / Q000032:analysis* / Q000502:physiology; D013045:Species Specificity; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*
D001205:Ascorbic Acid