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1 Ergebnisse
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Food cooking methods contribute to the reduced vitamin C co..:
Armstrong, Emma
;
Jamieson, Rachel
;
Porter, Judi
International Journal of Food Science & Technology. 54 (2018) 1 - p. 291-299 , 2018
Link:
https://doi.org/10.1111/ijfs.13979
RT Journal T1 <Title>Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13979&Exemplar=1&LAN=DE A1 Armstrong, Emma A1 Jamieson, Rachel A1 Porter, Judi PB Wiley YR 2018 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 54 IS 1 SP 291 OP 299 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13979 DO https://doi.org/10.1111/ijfs.13979 SF ELIB - SuUB Bremen
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