Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.

结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。

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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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The contents of nitrate, vitamin c, carotene and amino acid of common wild vegetables in Zhanjiang were determined.

对湛江野菜所含的硝酸盐、维生素c、胡萝卜素及氨基酸进行了测定和分析。

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However, exercise had a much greater effect on animals that were also given the supplement amino acid L-argenine, and antioxidant vitamins C and E.

BBC: Exercise is good for health