The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk-Reference-Cited by-同舟云学术

The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk

Published:2020-07-15 Issue:11 Volume:55 Page:3475-3483
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ren Xue¹,Tang Tiantian¹,Xie Xinfang¹,Wang Wenjun¹,Tang Xuanming¹,Brennan Charles S.²,Zhang Jie¹^ORCID,Wang Zhidong¹

Affiliation:

1. Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China

2. Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 84, Lincoln 7647 Christchurch New Zealand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14681

Reference41 articles.

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3. Effect of vitamin supplements on some aspects of performance, vitamin status, and semen quality in boars12

4. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

5. Optimum nutrition: thiamin, biotin and pantothenate

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