Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables
Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards (Brassica carinata), locally called Ye’abesha Gomen, and cabbage (Brassica oleracea) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8908670 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|