Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods (조리방법에 따른 채소류의 수용성 비타민 및 기능성 성분의 함량과 잔존율 변화)
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- Journal of the Korean Society of Food Culture
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- v.37 no.1
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- pp.47-60
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- 2022