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[Changes in the content of some vitamins in plants during preservation]. 1974

C F Miuccio

UI MeSH Term Description Entries
D010945 Plants, Edible An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES. Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D005504 Food Analysis Measurement and evaluation of the components of substances to be taken as FOOD. Analysis, Food,Analyses, Food,Food Analyses
D005519 Food Preservation Procedures or techniques used to keep food from spoiling. Preservation, Food
D014815 Vitamins Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body. Vitamin

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