Effects of Different Cooking Methods and Palm Oil Addition on the Bioaccessibility of Beta-Carotene of Sweet Leaf (<i>Sauropus androgynous</i>)-Reference-Cited by-同舟云学术

Effects of Different Cooking Methods and Palm Oil Addition on the Bioaccessibility of Beta-Carotene of Sweet Leaf (Sauropus androgynous)

Published:2020 Issue:Supplement Volume:66 Page:S202-S205
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

ARUMSARI Imas¹,MÄKYNEN Kittana²³,ADISAKWATTANA Sirichai²³,NGAMUKOTE Sathaporn²³

Affiliation:

1. Graduate Program in Food and Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University

2. Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University

3. Research Group of Herbal Medicine for Prevention and Therapeutic of Metabolic Diseases, Chulalongkorn University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/Supplement/66_S202/_pdf

Reference27 articles.

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4. 4) Somdee T, Mahaweerawat U, Phadungkit M, Yangyuen S, Laowachirasuwan P, Sungthong B, Souvanlasy S, Palamy S, Namsawang T, Khumphuwiang J. 2016. Antioxidant compounds and activities in selected fresh and blanched vegetables from Northeastern Thailand. Chiang Mai J Sci 43: 834-844.

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