Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea). - Archive ouverte HAL
Article Dans Une Revue LWT - Food Science and Technology Année : 2012

Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).

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hal-01329809 , version 1 (09-06-2016)

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  • HAL Id : hal-01329809 , version 1

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Nicolas Delchier, Maryse Reich, Catherine C. Renard. Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).. LWT - Food Science and Technology, 2012. ⟨hal-01329809⟩
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