Effect of Processing Techniques on Vitamin C of Processed Fruit and Vegetable Products
<p id="p1">Generally speaking, vegetables are boiled in a pot of boiling water, but the longer they boil, the more vitamins and minerals they lose. As a result, it is not recommended to prepare vegetables for a long time. The phytochemical contents of fruits and vegetables are produced through vario...
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| Autores principales: | , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2024
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1193832 |
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