4Ovesen L,et al.The effect of microwave heating on vitamins B1 and E,and linoleic and linolenic adds,and immunoglobulins in human milk.Int J FoodSci Nutr 1996;47(5):427
5Williams PG.Vitamin retention in cook/chill and cook/hot-hld hospital food-services.J Am Diet Assoc 1996;96(5) :490
3Verkerk R. Evaluation of glucosinolate levels throughout the production chain of Brassica vegetables : towards a novel predictive modeling approach[ M] .Wageningen University ,2002.
4NY/T1381-2007辣椒素的测定高效液相色谱法[s].2007.
5Miglio C, Chiavaro E, Visconti A, et al. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables [ J ]. Journal of Agriculture and Food Chemistry,2008,56( 1 ) : 139-147.
6Vallejo F, Tomds - Barberdn F A, Garcia - Viguera C. Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking [ J ]. European Food Research and Technology,2002,215 (4) :310-316.
7Lachman J, Hamouz K, Musilovd J, et al. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh [ J ]. Food Chemistry ,2013,138 : 1189-1197.
8Burgos G, Amoros W, Munoa L, et al. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple- fleshed potatoes as affected by boiling [ J ] . Journal of Food Composition and Analysis .2013.30( 1 ) :6-12.
9Lachman J, Hamouz K, Orsdk M, et al. Impact of selected factors-Cultivar, storage, cooking and baking on the content of anthocyanins in coloured - flesh potatoes [ J ] . Food Chemistry, 2012,133(4) :1107-1116.
10Lopez- Berenguer C, Carvajal M, Moreno D A, et al. Effects of Microwave Cooking on Bioactive Compounds Present in Broccoli Inflorescences [ J ] .Journal of Agricultural Food and Chemistry,2007,55 ( 24 ) : 10001-10007.
