Evaluation of the effect of cooking methods on vitamin C content in broccoli
Introduction: Vitamin C is a water-soluble vitamin necessary for the synthesis of collagen and muscle carnitine, absorption of iron from non-heme iron sources, among others (1). Fruits and vegetables naturally contain high levels of vitamin C (2). The oxidation of L-ascorbic acid in dehydroascorbic...
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/7040 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/7040 |