烹调方式及冷藏时间对葱蒜类蔬菜中VB1、VB2和VC含量的影响
刘辉，周瑞华，高尚，张爱娟
Effect of Different Cooking Method and Refrigeration Period on Contents of VB1，VB2，VC in Allium Vegetables
LIU Hui;ZHOU Rui-hua;GAO Shang;NING Hong-zhen;TANG Yong-mei;ZHANG Ai-juan*
中国蔬菜
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2010, (10): 55
-58
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