Bielecka, Marika Magdalena; Cichosz, Grażyna; Nowak, Katarzyna (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015)
Food of plant origin is characterized by the highest content of folates. Unfortunately,
these compounds are supple to oxidation; their thermal destruction and removing with water are
also unavoidable. Fresh food products ...