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Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Figure 2

Pictures of the three vegetables taken from the selected farms (A: Bitter lettuce, B: Cassava leaves, C: Black jack)
Figure 2. Pictures of the three vegetables taken from the selected farms (A: Bitter lettuce, B: Cassava leaves, C: Black jack)
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