Emmanuel ODIT; Denis OMARA; Richard KIFUKO; Carol KAWUMA. Effects of Various Cooking Techniques on the Vitamin C Levels in Cowpea Vegetables (Vigna unguiculata). Contemporary Research and Perspectives in Biological Science Vol. 6, [S. l.], p. 88–99, 2024. DOI: 10.9734/bpi/crpbs/v6/3307. Disponível em: https://stm.bookpi.org/CRPBS-V6/article/view/16423. Acesso em: 4 jun. 2026.