Alternate Title: Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods. (English)

المؤلفون: 박진주, 박아린, 박은지, 최용민

المصدر: Journal of the Korean Society of Food Culture; Dec2022, Vol. 37 Issue 6, p540-546, 7p

مصطلحات موضوعية: HIGH performance liquid chromatography, PANTOTHENIC acid, REFERENCE sources, MOMORDICA charantia, VITAMINS, SQUASHES, EGGPLANT