Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea
| Autor: | Hyo Jin Kim, Jaehong Shin, Yuri Kang, Daedong Kim, Jin Ju Park, Hyun Jung Kim |
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| Rok vydání: | 2022 |
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| Zdroj: | Food Science and Biotechnology. 32:647-658 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-022-01206-9 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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