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