Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables-Reference-Cited by-同舟云学术

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Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

Published:2008-03 Issue:2 Volume:21 Page:187-197
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Somsub Weenanan,Kongkachuichai Ratchanee,Sungpuag Pongtorn,Charoensiri Rin

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Ascorbic-acid content of some Nigerian, local fruits and vegetables;Achinewhu;Qualitas Plantanum Plant Food and Human Nutrition,1983

2. Effect of home preparation practices and nutrient content of foods;Adams,1988

3. Effect of traditional processing of legumes on trace metal bioavailability;Agte;Journal of Food Science and Technology,1998

4. Official Method of Analysis of Official Analytical Chemists,2000

5. Phytate content in varieties of plant;Boontaveeyuwat;Journal of Nutrition Association Thailand,1990

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