title: Ascorbic acid retention and palatability of cabbage as cooked in South India.
authors.forename: M B
authors.initials: MB
authors.lastname: PATTON
authors.forename: R
authors.initials: R
authors.lastname: DEVADAS
authors.forename: E D
authors.initials: ED
authors.lastname: WILSON
mesh_terms: D001205:Ascorbic Acid; D001937:Brassica; D019607:Brassicaceae; D003296:Cooking; D004046:Dietetics; D005502:Food; D006801:Humans; D007194:India; D052756:Nutritional Sciences; D009752:Nutritional Status; D014815:Vitamins
chemical_list: D014815:Vitamins; D001205:Ascorbic Acid