Iron, carotene, and ascorbic acid in cassava roots and leaves

By Chavez A.L.   Bedoya J. M.   Sánchez T.   Iglesias C.   Ceballos H.   Roca W.  

Food & Nutrition Bulletin, Vol. 21, Iss. 4, 2000-12 ,pp. : 410-413

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey

By Bianchi N.   Mussio P.   Padula M.   Rinaldi G.R.   Swan G.E.   Ward M.M.   Jack L.M.   Wheel M.A.   Bruun-Jensen L.   Skovgaard I.M.   Madsen E.A.   Skibsted L.H.   Bertelsen G.  

Food Chemistry, Vol. 55, Iss. 1, 1996-01 ,pp. : 41-47

Elsevier

Access to resources Recommend Favorite

Control of nutritional labels in beverages with added vitamins: screening of -carotene and ascorbic acid contents

By Rodrguez-Comesana M.   Garca-Falcon M.S.   Simal-Gandara J.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 141-144

Elsevier

Access to resources Recommend Favorite

Traditional cooked vegetable dishes as important sources of ascorbic acid and β-carotene in the diets of Indian urban and rural families

By Gupta Shruti   Bains Kiran  

Food & Nutrition Bulletin, Vol. 27, Iss. 4, 2006-12 ,pp. : 306-310

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Subchronic Toxicity Study of Domoic Acid in the Rat

By Truelove J.   Mueller R.   Pulido O.   Iverson F.  

Food and Chemical Toxicology, Vol. 34, Iss. 6, 1996-06 ,pp. : 525-529

Elsevier

Access to resources Recommend Favorite