Your Location：
Home >
Browse articles >
Effects of different cooking methods on ascorbic acid,vitamin Kand carotenoid in spinach and Chinese kale
Updated：2024-02-27
Previous|Next

    • Effects of different cooking methods on ascorbic acid,vitamin Kand carotenoid in spinach and Chinese kale

    • LAN Xiaofang , WANG Lu , FAN Zhihong
    • Journal of China Agricultural University Vol. 22, Issue 12, (2017)

    • DOI： 10.11841/j.issn.1007-4333.2017.12.14     

      CLC：

    Scan QR Code

  •  
  •  

  • Full Text(HTML)

  • References

  • Publication Info

  • Metrics

Sections
icon
The trial reading is over, you can activate your VIP account to continue reading.
Deactivate >
icon
The trial reading is over. You can log in to your account, go to the personal center, purchase VIP membership, and read the full text.
Already a VIP member?
Log in >

21

Views

9

Downloads

0

CSCD

Alert me when the article has been cited
Submit
Tools
  • BibTeXDownload
  • EndnoteDownload
  • RefMan Download
  • NoteExpressDownload
  • NoteFirstDownload

Related Articles

Effects of mineral amendments on spinach growth and cadmium accumulation in acidic Cd-contaminated soil
Study of water priming effect on seed germination and vigorof spinach()
Effect of cooking on the major nutrient componentsand fatty acid of tilapia
Impact of oil and salt on the anti-oxidant capacity and sensory acceptance of cooked Chinese kale and spinach
Effect of artificial aging treatment on vitality of spinach seeds

Related Author

HUANG Shangshu
CHEN Qing
LI Xinlin
WU Liang
CHEN Ling
FAN Beibei
ZENG Qing-xin
JIANG Xu-wen

Related Institution

Jinggangshan Agricultural Science and Technology Park Management Committee， Ji’an
Jiangxi Institute of Red Soil and Germplasm Resources
College of Resources and Environmental Sciences， China Agricultural University
Institute of Soil Science， Chinese Academy of Sciences
Beijing Seed Administration Station