African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period

Khumbo Tricia Mkandawire
  • Khumbo Tricia Mkandawire
  • Nkhoma CCAP Hospital, Public Health Department, P.O. Box 48, Nkhoma, Malawi.
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Kingsley George Masamba*
  • Kingsley George Masamba*
  • Department of Food Science and Technology, Bunda College Campus, Lilongwe University of Agriculture and Natural Resources, P.O. Box 219, Lilongwe, Malawi.
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  •  Received: 16 April 2014
  •  Accepted: 17 June 2014
  •  Published: 30 June 2014

How to cite this article

APA /
Mkandawire, K. T., & Masamba, K. G. (2014). Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period. African Journal of Food Science, 8(6), 316-321.
Chicago /
Khumbo Tricia Mkandawire and Kingsley George Masamba. "Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period." African Journal of Food Science 8, no. 6 (2014): 316-321.
MLA /
Khumbo Tricia Mkandawire and Kingsley George Masamba. "Effect of lemon juice treatment and sun drying on vitamin C retention in three steam and water blanched indigenous vegetables over six weeks storage period." African Journal of Food Science 8.6 (2014): 316-321.
DOI /
https://doi.org/10.5897/AJFS2014.1167
URL /
https://academicjournals.org/journal/AJFS/article-abstract/2E1D09A45995

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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