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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...
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| Pubblicato in: | PLoS One |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Public Library of Science
2017
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| Soggetti: | |
| Accesso online: | 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 |
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