Celur Bersama Kalium Metabisulfit dan Pengering Suhu Rendah Paling Baik Untuk Sayur Daun Kering
Pengenalan Nama kajian: Effect of Blanching and Drying Methods on β-Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables Objektif:
Membongkar rahsia nutrisi makanan, tanaman dan pertanian melalui kanta sains
Pengenalan Nama kajian: Effect of Blanching and Drying Methods on β-Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables Objektif:
Pengenalan Nama kajian: Effect of Some Cooking Methods on Natural Antioxidants and Their Activities in Some Brassica Vegetables Objektif: Menentukan
Pengenalan Nama kajian: Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large
Pengenalan Nama kajian: Carotenoids retention in leafy vegetables based on cooking methods Objektif: Menilai tahap kehilangan karotenoid dalam sayur daun
Pengenalan Nama kajian: The effect of cooking method and storage on the ascorbic acid content of Malaysian leaf vegetables Objektif:
Pengenalan Nama kajian: Effect of Color Shading Nets on Growth and Nutrient Uptake of Flowering Chinese Cabbage Objektif: Mengkaji kesan
Pengenalan Nama kajian: Minerals and Microbiological Quality of Organically and Conventionally Grown Vegetables Objektif: Mengkaji kesan pertanian organik terhadap kandungan
Pengenalan Nama kajian: Vitamin C, folate, and phytochemical compounds of organically versus inorganically grown fruits and vegetables commonly consumed in
Pengenalan Nama kajian: Spectral composition of LED light differentially affects biomass, photosynthesis, nutrient profile, and foliar nitrate accumulation of lettuce
Pengenalan Nama kajian: Nutrient Content of Cabbage and Lettuce Microgreens Grown on Vermicompost and Hydroponic Growing Pads Objektif: Menilai dan