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J-GLOBAL ID:201102288730823570   Reference number:11A1679672

Comparative Study on the Vitamin C Content of Fresh and Cooked Vegetables at Mealtime

新鮮野菜および調理野菜の食する時点におけるビタミンC量
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Volume: 58  Issue: 10  Page: 499-504  Publication year: Oct. 15, 2011 
JST Material Number: F0895A  ISSN: 1341-027X  CODEN: NSKKEF  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Food analysis  ,  Vegetables and processed vegetable products  ,  Food chemistry,nutritional value 
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