Literature DB >> 13653933

Effect of cooking method on vegetables; ascorbic acid retention & color differences.

J GORDON, I NOBLE.   

Abstract

Entities:  

Keywords:  VEGETABLES; VITAMIN C

Mesh：

Substances：

Year:  1959        PMID： 13653933

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  2 in total

1.  Effect of home processing and storage on ascorbic acid and beta-carotene content of Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves.

Authors:  S K Yadav; S Sehgal
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

2.  Effect of home processing on ascorbic acid and beta-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves.

Authors:  S K Yadav; S Sehgal
Journal:  Plant Foods Hum Nutr       Date:  1995-02       Impact factor: 3.921
  2 in total

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