Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables
Vegetables commonly consumed in Thailand were analyzed for their vitamin C, tannin and total phytate (inositol penta- (IP5) and hexasphosphate (IP6)) contents. Three conventional household cooking methods, namely blanching, boiling and stir-frying, were used to evaluate the effects of cooking. IP5 a...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/18751 |
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| Institution: | Mahidol University |