Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
Crossref DOI link: https://doi.org/10.1007/s10068-017-0281-1
Published Online: 2017-12-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Seongeung
Choi, Youngmin
Jeong, Heon Sang
Lee, Junsoo
Sung, Jeehye
Funding for this research was provided by:
National Academy of Agricultural Science (PJ010838)
License valid from 2017-12-12