Influence of Thermal Processing on Hydrolysis and Stability of Folate Poly-γ-glutamates in Broccoli (Brassica oleracea var. italica), Carrot (Daucus carota) and Tomato (Lycopersicon esculentum)-Reference-Cited by-同舟云学术

Influence of Thermal Processing on Hydrolysis and Stability of Folate Poly-γ-glutamates in Broccoli (Brassica oleracea var. italica), Carrot (Daucus carota) and Tomato (Lycopersicon esculentum)

Published:2010-03-23 Issue:7 Volume:58 Page:4230-4240
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Munyaka Ann Wambui¹,Verlinde Philippe¹,Mukisa Ivan Muzira²,Oey Indrawati¹³,Van Loey Ann¹,Hendrickx Marc¹

Affiliation:

1. Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

2. Department of Food Science and Technology, Makerere University, PO BOX 7062, Kampala, Uganda

3. Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100004w

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