Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables
| Autor: | Somsub, Weenanan, Kongkachuichai, Ratchanee, Sungpuag, Pongtorn, Charoensiri, Rin |
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| Zdroj: | In Journal of Food Composition and Analysis 2008 21(2):187-197 |
| Databáze: | ScienceDirect |
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