Changes in the Contents of Carotenoids and Cis/Trans β-Carotenes of Fresh and Cooked Spinach in Foodservice Operations (단체급식에서 시금치의 조리방법에 따른 Carotenoids 및 Cis/Trans β-Carotene 함량의 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.36 no.1
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- pp.117-123
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- 2007