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Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

机译：使用食品级Lye“omushelekha”制定非常常见的非洲土着蔬菜和蔬菜组合的保健品

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Florence O Habwe; Mary K Walingo;
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年度 2011
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1. Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations [J] . Mary K. Walingo, Florence O. Habwe Functional Foods In Health And Disease . 2011,第5期

机译：在普通消耗的非洲土着蔬菜和蔬菜组合中使用食品级Lye“Omushelekha”的配方
2. COMPOSITIONAL ATTRIBUTES OF THE LEAVES OF SOME INDIGENOUS AFRICAN LEAFY VEGETABLES COMMONLY CONSUMED IN KENYAElias K. Mibei, Nelson K. O. Ojijo, Simon M. Karanja, Johnson K. Kinyua(Abstract [J] . Elias K. Mibei, Johnson K. Kinyua, Nelson K. O. Ojijo, Valahia University of Targoviste. Annals. Food Science and Technology . 2011,第2期

机译：肯尼亚常见的一些土著非洲叶状蔬菜的成分组成成分lias K.Mibei，Nelson K.O.Ojijo，Simon M.Karanja，Johnson K.Kinyua（摘要）
3. Food Functionality of Popular and Commonly Consumed Indigenous Vegetables and Fruits from Bangladesh [J] . M. M. Towhidul Islam, Arnab Talukder, Taibur Rahman, Food and Nutrition Sciences . 2013,第7期

机译：孟加拉国流行和常用的土着蔬菜和水果的食品功能
4. BIOACTIVE NON-NUTRIENT COMPONENTS IN INDIGENOUS AFRICAN VEGETABLES [C] . Francis Omujal, Nnambwayo Juliet, Moses Solomon Agwaya, International Scientific Symposium Biodiversity and Sustainable Diets United Against Hunger . 2012

机译：土着非洲蔬菜中的生物活性非营养成分
5. Influence of in vitro Digestion on the Bioaccessibility and Bioactivity of Phenolic Compounds from Raw and Boiled African Indigenous Green Leafy Vegetables [D] . Moyo, Siphosanele Mafa. 2020

机译：体外消化对原料和煮成非洲土着绿叶蔬菜生物可接为性和生物活性的影响
6. Availability of commonly consumed and culturally specific fruits and vegetables in African-American and Latino neighborhoods [O] . Diana S. Grigsby-Toussaint, Shannon N. Zenk, Angela Odoms-Young, -1

机译：非洲裔美国人和拉丁裔社区常用和文化特定的水果和蔬菜的可用性
7. Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations [O] . Mary K. Walingo, Florence O. Habwe 2011

机译：在普通消耗的非洲土着蔬菜和蔬菜组合中使用食品级Lye“Omushelekha”的配方

Using Food Grade Lye “omushelekha” in the Formulation of Health Products from Commonly Consumed African Indigenous Vegetables and Vegetable Combinations

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