Cooking process decreases iodine content but not phenolic compounds in iodine supplemented carrots.
Authors: Kapusta-Duch R., Bieżanowska-Kopeć, Smoleń S., Pysz M., Kopeć A., Piątkowska E., Rakoczy R., Koronowicz A., Skoczylas Ł.
Published in: 20th International Congress of Nutrition
Publication type: conference