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1دورية أكاديمية
Alternate Title: Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods. (English)
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
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2دورية أكاديمية
Alternate Title: Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods. (English)
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