Nutritional Yield: A Proposed Index for Fresh Food Improvement Illustrated with Leafy Vegetable Data
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-012-0306-0.pdf
Reference39 articles.
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3. Dorias M, Ehlert DL (2008) Agronomy and the nutritional quality of fruit. In: Tomas-Barberan FA, Gil MI (eds) Improving the health-promoting properties of fruit and vegetable products. CRC, Boca Raton, pp 346–391
4. Goldman IL (2003) Recognition of fruit and vegetables as healthful: vitamins and phytonutrients. HortTechnology 13:252–258
5. Liu RH (2003) Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr 78:517S–520S
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