ロード中...
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...
保存先:
| 出版年: | Food Sci Biotechnol |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2017
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|