Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes-Reference-Cited by-同舟云学术

Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

Published:2004-01 Issue:1 Volume:84 Page:35-43
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gayathri G.N,Platel Kalpana,Prakash Jamuna,Srinivasan K

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

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3. Singlet nutrient deficiency and cell-mediated immune response—III. Vitamin A;Chandra;Nutrition Research,1981

4. Metabolism, nutrition and function of carotenoids;Goodwin;Annual Review of Nutrition,1986

5. Gopalan, C. (1972). New dimensions of ‘old problem’. In: Nutrition in development transition in Southeast Asia (pp.34–48). New Delhi: WHO Regional Office of Southeast Asia.

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