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Page 1
Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables.
Molecules. 2024 Apr 11;29(8):1732. doi: 10.3390/molecules29081732.
Molecules. 2024.
PMID: 38675551
Free PMC article.
Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds.
Lisiewska Z, Korus A, Kmiecik W, Gebczyński P.
Lisiewska Z, et al. Among authors: gebczynski p.
Int J Food Sci Nutr. 2006 Feb-Mar;57(1-2):39-45. doi: 10.1080/09637480500515420.
Int J Food Sci Nutr. 2006.
PMID: 16849113
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Zinc retention in vegetables according to the method of preparation for consumption.
Gębczyński P, Lisiewska Z, Słupski J, Kur K.
Gębczyński P, et al.
Int J Food Sci Nutr. 2011 Nov;62(7):711-4. doi: 10.3109/09637486.2011.579559. Epub 2011 May 26.
Int J Food Sci Nutr. 2011.
PMID: 21615279
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Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables.
Słupski J, Gębczyński P, Korus A, Lisiewska Z.
Słupski J, et al. Among authors: gebczynski p.
Int J Food Sci Nutr. 2014 Jun;65(4):458-64. doi: 10.3109/09637486.2013.873889. Epub 2014 Jan 28.
Int J Food Sci Nutr. 2014.
PMID: 24467467
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Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean.
Słupski J, Gębczyński P.
Słupski J, et al. Among authors: gebczynski p.
Int J Food Sci Nutr. 2014 Jun;65(4):419-25. doi: 10.3109/09637486.2013.869794. Epub 2014 Jan 7.
Int J Food Sci Nutr. 2014.
PMID: 24392956
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