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Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition
Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processe...
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| Foilsithe in: | Front Chem |
|---|---|
| Main Authors: | , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Frontiers Media S.A.
2017
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5360722/ https://ncbi.nlm.nih.gov/pubmed/28382299 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fchem.2017.00019 |
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