Effects of cooking using multi-ply cookware on absorption of potassium and vitamins: a randomized double-blind placebo control study
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.642342
Reference12 articles.
1. Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?
2. Fruit and vegetable consumption and LDL cholesterol: the National Heart, Lung, and Blood Institute Family Heart Study
3. Oxidized LDL Receptor LOX-1 Binds to C-Reactive Protein and Mediates Its Vascular Effects
4. “Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid Retention
5. Traditional Cooked Vegetable Dishes as Important Sources of Ascorbic Acid and β-Carotene in the Diets of Indian Urban and Rural Families
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