Influence of cooking of the nutritional value of foods. II. Riboflavin, nicotinic-acid and ascorbic-acid content of some cooked foods.
D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D005502:Food; D009525:Niacin; D009539:Nicotinic Acids; D009753:Nutritive Value; D012256:Riboflavin / Q000494:pharmacology*; D014815:Vitamins
D009539:Nicotinic Acids; D014815:Vitamins; D009525:Niacin; D001205:Ascorbic Acid; D012256:Riboflavin
FOOD; NICOTINIC ACID; VITAMIN B2/effects; VITAMIN C/determination