Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage
Author:
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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4. Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato;Bengtsson;J. Food Compos. Anal.,2008
5. Impact of different cooking methods on food quality: retention of lipophilic vitamins in fresh and frozen vegetables;Bernhardt;J. Food Eng.,2006
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