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International Journal of Food Science
Volume 2013, Article ID 857120, 9 pages
http://dx.doi.org/10.1155/2013/857120
Research Article

Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)

1Alternative Crops Program, Agriculture Research Station, Virginia State University, Petersburg, VA 23806, USA
2Food Processing and Engineering Program, Agriculture Research Station, Virginia State University, Petersburg, VA 23806, USA
3College of Agriculture and Life Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA

Received 16 February 2013; Accepted 24 April 2013

Academic Editor: Fernanda Fonseca

Copyright © 2013 Laban K. Rutto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, and Michael Brandt, “Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.),” International Journal of Food Science, vol. 2013, Article ID 857120, 9 pages, 2013. https://doi.org/10.1155/2013/857120.