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Effects of cooking methods on the β-carotene levels of selected plant food materials
In the present study, the β-carotene contents of 14 plant food materials prepared by boiling, steaming, or baking or when they are raw were analyzed and compared. After boiling three pulse species, namely, peas, kidney beans, and dried mung beans, β-carotene contents of peas and kidney beans increas...
Gespeichert in:
| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Society of Food Science and Technology
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049112/ https://ncbi.nlm.nih.gov/pubmed/30263360 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0156-x |
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