Effects of cooking methods on the β-carotene levels of selected plant food materials
Crossref DOI link: https://doi.org/10.1007/s10068-016-0156-x
Published Online: 2016-08-31
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shin, Jung-Ah
Heo, Yoonji
Seo, Mimi
Choi, Youngmin
Lee, Ki-Teak
License valid from 2016-08-01