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- W2103233471 abstract "The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended." @default.
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- W2103233471 date "1987-04-01" @default.
- W2103233471 modified "2023-09-27" @default.
- W2103233471 title "Effect of Cooking on the Nitrate Levels in Vegetables" @default.
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- W2103233471 doi "https://doi.org/10.1177/026010608700500209" @default.
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