Work

Chlorophyll, ascorbic acid and pH changes in green vegetables cooked by stir-fry, microwave, and conventional methods and a comparison of chlorophyll methods.

Year: 1965

Type: article

Source: Food technology

Authors: Mary S. Eheart, Claire Gott

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: W2609673918

FWCI: 1.448

Cites:

Cited by: 39

Related to: 10