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Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale

  • Published:2010-11 Issue:2 Volume:96 Page:352-356
  • ISSN:0026-265X
  • Container-title:Microchemical Journal
  • language:en
  • Short-container-title:Microchemical Journal

Author:

Fadigas Joelma C.,dos Santos Ana M.P.,de Jesus Raildo M.,Lima Daniel C.,Fragoso Wallace D.,David Jorge M.,Ferreira Sergio L.C.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference27 articles.

1. Effect of domestic cooking on the red cabbage hydrophilic antioxidants;Podsedek;Int. J. Food. Sci. Tech.,2008

2. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review;Podsedek;LWT Food Sci. Technol.,2007

3. http://www.cnph.embrapa.br/bib/saibaque/couve.htm, accessed 20 December 2009.

4. Mineral content of traditional leafy vegetables from western Kenya;Orech;Int. J. Food Sci. Nutr.,2007

5. Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.);Ayaz;Food Chem.,2006

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