Effect of different cooking methods on the content of vitamins and true retention in selected vegetables - Concepedia

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Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

222

Citations

28

References

2017

Year

Seongeung Lee, Youngmin Choi, Heon Sang Jeong, Jeehye Sung

Food Science and Biotechnology

Food ChemistryNutritionNutrient BioavailabilityFood CompositionTrue RetentionFood AnalysisNutritive ValueAgricultural EconomicsFood QualityVegetable ProductionHealth Sciences

References

	Year	Citations

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