EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN.
| Autor: | Drinić, Snežana D. Mladenović1, Vukadinović, Jelena Z.1, Srdić, Jelena Ž.1, Šeremešić, Marija S. Milašinović2, Anđelković, Violeta B.1 violeta@mrizp.rs |
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| Zdroj: | Food & Feed Research. 2021, Vol. 48 Issue 2, p119-129. 11p. |
| Databáze: | Academic Search Ultimate |
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