Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale

被引：1

作者：

Vieira, Carolina ^{[1
]}

da Silva, Marta ^{[1
]}

Simoes, Margarida ^{[1
]}

Rodrigues, Goncalo ^{[1
]}

Albuquerquea, Tania ^{[1
,2
]}

Ramalho, Renata ^{[1
]}

Pereira, Paula ^{[1
]}

机构：

[1] Egas Moniz Cooperat Ensino Super, Inst Univ Egas Moniz IUEM, Caparica, Portugal

[2] Natl Inst Hlth Dr Ricardo Jorge INSA, Dept Food & Nutr, Lisbon, Portugal

来源：

ANNALS OF MEDICINE | 2021年 / 53卷

关键词：

D O I：

10.1080/07853890.2021.1896080

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

引用

页码：S105 / S106

页数：4

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