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Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea

Hyo Jin Kim, Jaehong Shin, Yu‐Ri Kang, Daedong Kim, Jin Ju Park, Hyun Jung Kim, Hyun Jung Kim, Hyun Jung Kim

2022Food Science and Biotechnology18 citationsDOIOpen Access PDF

Topics & Concepts

SteamingBlanchingFood scienceCooking methodsChemistryBoilingLegumeVitaminVitamin EVitamin CFood composition dataTocopherolAntioxidantBotanyBiologyBiochemistryOrganic chemistryOrange (colour)Vitamin K Research StudiesAntioxidant Activity and Oxidative StressFood Quality and Safety Studies
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea | Litcius