The folic acid content of meats and the retention of this vitamin during cooking.
作者信息
SCHWEIGERT B S, POLLARD A E, ELVEHJEM C A
出版信息
Arch Biochem. 1946 May;10:107-11.
PMID:20983285
Abstract
摘要
相似文献
1
The folic acid content of meats and the retention of this vitamin during cooking.肉类中的叶酸含量以及烹饪过程中这种维生素的保留情况。
Arch Biochem. 1946 May;10:107-11.
2
B-complex vitamins in meat; thiamin and riboflavin content of raw and cooked pork.肉类中的复合维生素B；生熟猪肉中的硫胺素和核黄素含量
Food Res. 1946 Sep-Oct;11(5):425-31.
3
Retention of B vitamins after large-scale cooking of meat; roasting by two methods.
J Am Diet Assoc. 1949 Nov;25(11):949-51.
4
The distribution and comparative content of certain B-complex vitamins in chicken muscles.鸡肌肉中某些复合维生素B的分布及含量比较
Arch Biochem. 1946 Jun;10:251-60.
5
Retention of B vitamins after large-scale cooking of meat; suitability of left and right muscles for retention studies.
Food Res. 1948 Nov-Dec;13(6):472-4. doi: 10.1111/j.1365-2621.1948.tb16645.x.
6
Retention of the B vitamins in beef and lamb after stewing; experimental design and standardized cooking procedure.
J Am Diet Assoc. 1947 Jun;23(6):501-4.
7
Retention of some vitamins of the B-complex in beef during cooking.
Food Res. 1947 May-Jun;12(3):203-11. doi: 10.1111/j.1365-2621.1947.tb16411.x.
8
Vitamins in meat; effect of treatment of animals before slaughter on B vitamins in pork.
J Am Diet Assoc. 1956 Dec;32(12):1175-8.
9
Retention of the B vitamins in beef and lamb after stewing; thiamine.
J Am Diet Assoc. 1947 Jul;23(7):613-6.
10
The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads.烹饪对胰脏中硫胺素、核黄素和烟酸含量的影响。
J Am Diet Assoc. 1947 Jul;23(7):600-3.
引用本文的文献
1
Folic acid deficiency and vision: a review.叶酸缺乏与视力：综述
Graefes Arch Clin Exp Ophthalmol. 2019 Aug;257(8):1573-1580. doi: 10.1007/s00417-019-04304-3. Epub 2019 Mar 27.
Zotero 插件