Impact of cooking methods on folates, ascorbic acid and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2012 Vol. 49; Iss. 2

Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

Nicolas Delchier, Maryse Reich, Catherine M.G.C. Renard
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Volume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.06.017
File:
PDF, 147 KB
english, 2012
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