Biochemical potential of four widely consumed African leafy vegetables
- DOI
- 10.1016/j.foodres.2026.119926
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119926,
title = {Biochemical potential of four widely consumed African leafy vegetables},
author = {Josefa Rangel and Ângela Liberal and Tiane C. Finimundy and Tânia S.P. Pires and Maria M. Romeiras and Ângela Fernandes and Lillian Barros},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119926},
url = {https://doi.org/10.1016/j.foodres.2026.119926}
}RIS
TY - JOUR TI - Biochemical potential of four widely consumed African leafy vegetables AU - Josefa Rangel AU - Ângela Liberal AU - Tiane C. Finimundy AU - Tânia S.P. Pires AU - Maria M. Romeiras AU - Ângela Fernandes AU - Lillian Barros PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119926 UR - https://doi.org/10.1016/j.foodres.2026.119926 ER -
APA
Rangel, J., Liberal, Â., Finimundy, T. C., Pires, T. S., Romeiras, M. M., Fernandes, Â., & Barros, L. (2026). Biochemical potential of four widely consumed African leafy vegetables. Food Research International. https://doi.org/10.1016/j.foodres.2026.119926
Source records
- crossref · retrieved 2026-09-26T09:50:39.741Z