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Beta-carotene content of Tanzanian foodstuffs.

作者信息

Schultink J W, West C E, Pepping F

出版信息

East Afr Med J. 1987 Jun;64(6):368-71.

PMID:3691354
Abstract
摘要

相似文献

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Beta-carotene content of Tanzanian foodstuffs.坦桑尼亚食品中的β-胡萝卜素含量。
East Afr Med J. 1987 Jun;64(6):368-71.
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Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables.某些叶菜类蔬菜的营养价值以及热烫处理对其胰蛋白酶和胰凝乳蛋白酶抑制剂活性的影响。
Plant Foods Hum Nutr. 1999;54(3):271-83. doi: 10.1023/a:1008157508445.
2
Effect of traditional processing practices on the content of total carotenoid, beta-carotene, alpha-carotene and vitamin A activity of selected Tanzanian vegetables.传统加工方法对坦桑尼亚部分蔬菜中总类胡萝卜素、β-胡萝卜素、α-胡萝卜素含量及维生素A活性的影响
Plant Foods Hum Nutr. 1997;50(3):189-201. doi: 10.1007/BF02436056.
3
Effect of blanching on the content of antinutritional factors in selected vegetables.
热烫处理对选定蔬菜中抗营养因子含量的影响。
Plant Foods Hum Nutr. 1995 Jun;47(4):361-7. doi: 10.1007/BF01088275.