Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale
AbstractIntroduction Adequate daily intake of vitamin C is essential to maintain numerous physiological processes in the human body. Humans cannot produce endogenous vitamin C and therefore are dependent on dietary intake [1]. Galega kale is grown and consumed across the world and is a rich source o...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-04-01
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| Series: | Annals of Medicine |
| Online Access: | https://www.tandfonline.com/doi/10.1080/07853890.2021.1896080 |