Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale

Vieira, Carolina; Silva, Marta da; Simões, Margarida; Rodrigues, Gonçalo; Albuquerque, Tânia; Ramalho, Renata; Pereira, Paula

http://hdl.handle.net/10400.26/41023

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Abstract in proceedings of the Fourth International Congress of CiiEM: Health, Well-Being and Ageing in the 21st Century, held at Egas Moniz’ University Campus in Monte de Caparica, Almada, from 3–5 June 2019.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Keywords

Cooking methods Vitamin C Ascorbic acid Dehydroascorbic acid Galega kale

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http://hdl.handle.net/10400.26/41023

Citation

Carolina Vieira, Marta da Silva, Margarida Simões, Gonçalo Rodrigues, Tânia Albuquerque, Renata Ramalho & Paula Pereira (2021) Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale, Annals of Medicine, 53:sup1, S105-S106, DOI: 10.1080/07853890.2021.1896080