Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

Published 2012 View Full Article

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Title
Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 2, Pages 197-201
Publisher
Elsevier BV
Online
2012-06-28
DOI
10.1016/j.lwt.2012.06.017

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