Nutrient losses and gains in the preparation of foods: NLG project
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants;Foods;2024-02-02
2. Raw and Cooked Green Leafy Vegetables as a Good Source of Carotenoids, Vitamin a and Vitamin E;2023
3. Dietary intake of folate and the frequency of its deficiency in children with type 1 diabetes mellitus and healthy children;The Ukrainian Biochemical Journal;2022-12-08
4. Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling;Foods;2021-04-28
5. Effect of Folic Acid Intake on Infant and Child Allergic Diseases: Systematic Review and Meta-Analysis;Frontiers in Pediatrics;2021-01-18
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