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Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The rete...
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| Vydáno v: | Food Sci Biotechnol |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Singapore
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049644/ https://ncbi.nlm.nih.gov/pubmed/30263756 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0281-1 |
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