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

Haemorrhagic Toxicity of a Large Dose of -, -, - and -Tocopherols, Ubiquinone, -Carotene, Retinol Acetate andl -Ascorbic Acid in the Rat

By Takahashi O.  

Food and Chemical Toxicology, Vol. 33, Iss. 2, 1995-02 ,pp. : 121-128

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

Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars

By Toledo Fernando   Arancibia-Avila Patricia   Park Yong-Seo   Jung Soon-Teck   Kang Seong-Gook   Gu Heo Buk   Drzewiecki Jerzy   Zachwieja Zofia   Zagrodzki Pawel   Pasko Pawel   Gorinstein Shela  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 5, 2008-08 ,pp. : 415-427

Informa Healthcare

Access to resources Recommend Favorite

Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid

By Ozkan M.  

Food Chemistry, Vol. 78, Iss. 4, 2002-09 ,pp. : 499-504

Elsevier

Access to resources Recommend Favorite