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
收藏
页码：S105 / S106
页数：4
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