FOLACIN AND ASCORBIC-ACID RETENTION IN FRESH RAW, MICROWAVE, AND CONVENTIONALLY COOKED SPINACH

被引：20

作者：

KLEIN, BP

KUO, CHY

BOYD, G

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04931.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：640 / 641

页数：2

共 17 条

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[7] FOLACIN CONTENT OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES [J].

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[9] ASCORBIC-ACID IN PEAS COOKED BY MICROWAVES [J].

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