Vitamin-Ccontent of vegetables. Part III. Average figures for raw vegetables
Author:
Publisher
Wiley
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jctb.5000640705/fullpdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES1;Journal of Food Science;2006-08-25
2. Ascorbic Acid in Vegetables Purchased in Vermont;Journal of the American Dietetic Association;1962-08
3. Palatability and Nutritive Value of Frozen Broccoli . Effect of Cooking Time, Cooking Method, and Storage Time;Journal of the American Dietetic Association;1960-02
4. Effect of Cooking Methods on Broccoli . I. Ascorbic Acid and Carotene;Journal of the American Dietetic Association;1959-04
5. The vitamin C content of english and South African cabbages;Journal of the Science of Food and Agriculture;1950-01
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