Abstract
Whilst it is an accepted fact that there may be considerable wastage of vitamin C when vegetables are cooked, any statement which tends to underestimate the antiscorbutic value of cooked vegetables is to be deprecated.
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OLLIVER, M. “Vegetables as Food”. Nature 147, 808 (1941). https://doi.org/10.1038/147808a0
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DOI: https://doi.org/10.1038/147808a0
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