Vitamin C losses in cooked fresh leafy vegetables
- 1 July 1980
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 5 (3) , 243-247
- https://doi.org/10.1016/0308-8146(80)90016-3
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effect of cooking on the vitamin C content of fresh leaves and wilted leavesJournal of Agricultural and Food Chemistry, 1976
- The Ascorbic Acid Content of Nigerian VegetablesJournal of Food Science, 1967