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.
研究了油炒、漂烫和微波三种烹调方法对野生蔬菜蒲公英、荠菜一些营养成分的影响。
The paper studied the effect of different cooking methods on nutrition of wild vegetable.
研究了油炒、漂烫和微波三种烹调方法对野生蔬菜蒲公英、荠菜一些营养成分的影响。
The paper studied the effect of different cooking methods on nutrition of wild vegetable.
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