title: Influence of cooking method on ascorbic acid and thiamine contents of four varieties of kale (Brassica oleracea v. acephala).
authors.forename: M
authors.initials: M
authors.lastname: POTGIETER
authors.forename: M L
authors.initials: ML
authors.lastname: GREENWOOD
mesh_terms: D001205:Ascorbic Acid; D001937:Brassica; D019607:Brassicaceae; D003296:Cooking; D005502:Food; D006801:Humans; D013831:Thiamine; D014675:Vegetables
chemical_list: D001205:Ascorbic Acid; D013831:Thiamine
keywords: FOOD; VEGETABLES