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Article Title
Nutritional and Antioxidant Potential of the Wastes from Three Varieties of Allium Consumed in Côte d’ivoire
Authored by
Disseka William Kwithony
Training and Research Unit, Food Science and Technology, Université Nangui ABROGOUA, Abidjan, Côte d’Ivoire.
Tanoh Somala Tatiana
Training and Research Unit, Food Science and Technology, Université Nangui ABROGOUA, Abidjan, Côte d’Ivoire.
N’gbo Martin Luthère King
Training and Research Unit Agriculture, Fisheries Resources and Agro-Industries, Université de San-Pédro, San-Pédro, Côte d’Ivoire.
Hamidou Toure
Training and Research Unit, Food Science and Technology, Université Nangui ABROGOUA, Abidjan, Côte d’Ivoire.
Abotto Kamelan Eric D’avila
Training and Research Unit, Food Science and Technology, Université Nangui ABROGOUA, Abidjan, Côte d’Ivoire.
Faulet-Ahonzo Meuwiah Betty
Training and Research Unit, Food Science and Technology, Université Nangui ABROGOUA, Abidjan, Côte d’Ivoire.