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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.1 = no.85, 2005년, pp.75 - 83
전혜경 (농촌진흥청 농업과학기술원 농촌자원개발연구소) , 안태현 (농촌진흥청 농업과학기술원 농촌자원개발연구소) , 홍정진 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
The present study was conducted to investigate effect of blanching time on changes in vitamin and mineral contents in leafy vegetables treated by different pesticides. Vitamin A content of fresh leafy vegetables was high whorled mallow > chard > spinach in order and vitamin C content of those was hi...
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