Variations in the loss of vitamin C in leafy vegetables with various methods of food preparation
- 1 January 1977
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 2 (1) , 51-55
- https://doi.org/10.1016/0308-8146(77)90007-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Ascorbic acid content of Malaysian leaf vegetablesEcology of Food and Nutrition, 1972
- Ascorbic acid status of Europeans resident in the tropicsBritish Journal of Nutrition, 1970
- Variations in the vitamin C content of imported tomatoesJournal of the Science of Food and Agriculture, 1970
- ASCORBIC ACID FOR PRICKLY HEATThe Lancet, 1968
- Vitamin C Requirements of Man Re-examinedThe American Journal of Clinical Nutrition, 1963
- Vegetable Vitamins, Loss of Vitamin C in Fresh Vegetables as Related to Wilting and TemperatureJournal of Agricultural and Food Chemistry, 1959