Study of the stability of iodine during cooking and storage of salts produced from Palmaceae branches
Crossref DOI link: https://doi.org/10.30574/gscbps.2024.29.2.0458
Published Online: 2024-11-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Hermann Dekpaho GNAHE,
Jean Didier KOUASSI-KOFFI,
Emma Fernande ASSEMAND,
