African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

Teddy Frederick Mamboleo
  • Teddy Frederick Mamboleo
  • Tanzania Food and Nutrition Centre, Dar es Salaam, Tanzania.
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John Mbonea Msuya
  • John Mbonea Msuya
  • Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
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Akwilina Wendelin Mwanri
  • Akwilina Wendelin Mwanri
  • Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
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  •  Received: 29 November 2017
  •  Accepted: 16 April 2018
  •  Published: 25 April 2018

How to cite this article

APA /
Mamboleo, T. F., Msuya, J. M., & Mwanri, A. W. (2018). Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity. African Journal of Biotechnology , 17(17), 567-573.
Chicago /
Teddy Frederick Mamboleo, John Mbonea Msuya and Akwilina Wendelin Mwanri  . "Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity." African Journal of Biotechnology 17, no. 17 (2018): 567-573.
MLA /
Teddy Frederick Mamboleo, John Mbonea Msuya and Akwilina Wendelin Mwanri  . "Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity." African Journal of Biotechnology 17.17 (2018): 567-573.
DOI /
https://doi.org/10.5897/AJB2017.16346
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/83F06C056814

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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