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Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea) - ScienceDirect
https://www.sciencedirect.com/science/article/pii/S0023643812002745
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Folates, ascorbic acid (vitamin C) and lutein (antioxidant carotenoid) concentrations were determined after cooking (boiling and steaming) fresh, froz…
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