Cite

    Mukumbo, F. et al. (2020). Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage. Journal of food processing and preservation. 44 (1), p. n/a. [Online].