Open AccessEffect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables
Author(s) -
Fauzan Azima,
Alfi Asben,
Cesar Welya Refdi,
Halimatus Sa'diah Aulia,
Daimon Syukri
Publication year - 2020
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2020.160.165
Subject(s) - leafy vegetables , food science , chemistry , green tea , vitamin , biochemistry
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