Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet-Reference-Cited by-同舟云学术

Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet

Published:2019-12-30 Issue:7 Volume:26 Page:796-807
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Moon Hyun-Gyu,Islam Md. Atiqual,Chun Jiyeon^ORCID

Funder

Ministry of Food and Drug Safety

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.7.796

Reference30 articles.

1. Ministry of Education, Culture, Sports, Science, and Technology (2005) The council for science and technology, subdivision on resources (JP). Standard tables of food composition in Japan - fifth revised and enlarged edition. Ministry of Education, Culture, Sports, Science, and Technology, Tokyo, Japan.

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