Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD-Reference-Cited by-同舟云学术

Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

Published:2020-04-08 Issue:4 Volume:15 Page:e0230583
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

de Paiva Azevedo Emmanuela Prado^ORCID,dos Santos Alves Eryka Maria,Khan Samuel de Santana,Silva Leonardo dos Santos,de Souza José Roberto Botelho,Santos Beate Saegesser,Rabelo Carlos Bôa-Viagem,dos Santos Costa Ana Carolina^ORCID,de Azevedo Filho Clayton Anderson,da Silva Vasconcelos Margarida Angélica

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference28 articles.

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3. The action spectrum for folic acid photodegradation in aqueous solutions;A. Juzeniene;Journal of Photochemistry and Photobiology B: Biology,2013

4. Folic acid and folates: the feasibility for nutritional enhancement in plant foods;J. Scott;Journal of the Science of Food Agriculture,2000

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