Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products-Reference-Cited by-同舟云学术

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Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

Published:2022-12 Issue: Volume:397 Page:133839
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Neill H.R.,Gill C.I.R.,McDonald E.J.,McRoberts W.C.,Loy R.,Pourshahidi L.K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Vitamin B12, E and D content of raw and cooked beef;Bennink;Journal of Food Science,1982

2. Nutritional composition of raw and smoked Atlantic mackerel (Scomber scombrus): Oil- and water-soluble vitamins;Bhuiyan;Journal of Food Composition and Analysis,1993

3. Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS;Bilodeau;Journal of Food Composition and Analysis,2011

4. Vitamin D deficiency in Europe: Pandemic?;Cashman;The American Journal of Clinical Nutrition,2016

5. Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts;Clausen;Journal of Food Composition and Analysis,2003

Cited by 2 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. Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits;LWT;2023-08

2. Improving vitamin D content in pork meat by UVB biofortification;Meat Science;2023-05

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