Work

Effects of Different Cooking Methods on the Contents of Nitric Nitrogen and Vitamin C in Vegetables

Year: 2013

Type: article

Source: Shipin yanjiu yu kaifa

Author: LI Yu-wei

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2370863299

FWCI:

Cites:

Cited by:

Related to: 10