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Updated: Jun 17, 2025

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.
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漂白时间温度对和维生素保留/损失在开心菜和菜中的影响

Beatrice Muthoni Mugo1, Juliana Kiio1, Ann Munyaka1

  • 1Department of Foods Nutrition and Dietetics, School of Health Sciences Kenyatta University Nairobi Kenya.

Food science & nutrition
|August 14, 2024
PubMed
概括

热水漂白可以降低绿菜和菜等蔬菜中的,对脏病患者至关重要. 最佳的漂白时间和温度是最大限度地减少营养损失的关键,特别是维生素C和.

关键词:
漂白 漂白 漂白是一种最终阶段的脏疾病.养分的保留 养分的保留的泄露是因为的泄露.

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