Carregant...
Effect of processing on composition changes of selected spices
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roastin...
Guardat en:
| Publicat a: | PLoS One |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Public Library of Science
2017
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5411073/ https://ncbi.nlm.nih.gov/pubmed/28459863 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0176037 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|