Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 930-944

  Rickman, Joy C ^a   Barrett, Diane M ^a   Bruhn, Christine M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Canned; Frozen; Fruit; Nutrient; Phenolic; Vegetable; Vitamins

Indexed keywords

EID: 34247540064     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2825     Document Type: Review

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