Alternate Title: Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods. (English)

المؤلفون: 김윤정, 김민주, 강민정, 최정민, 김영화

المصدر: Journal of the Korean Society of Food Culture; Feb2022, Vol. 37 Issue 1, p47-60, 14p

مصطلحات موضوعية: GREEN bean, WATER-soluble vitamins, BRUSSELS sprouts, VEGETABLES, SQUASHES, EGGPLANT, BROCCOLI, CABBAGE