Frying increased the contents of acid and nitrate, decreased the contents of amino-N, soluble sugar, Vitamin c, nitrite.
油炒则使总酸性物质、硝酸盐含量增加，氨基态氮、维生素c、可溶性糖、亚硝酸盐含量降低。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
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