Nutritional changes in the essential trace elements content of asparagus during industrial processing - a closer look at the IUPAC definition

Author： Lopez M.A.A.   Rojas R.M.   Cosano G.Z.   Segarra P.J.S.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.7, 1999-08, pp. : 479-486

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Variations of chromium and nickel content during industrial processing of white asparagus

By Amaro-Lopez M.A.   Zurera-Cosano G.   Moreno-Rojas R.   Sanchez-Segarra P.J.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 261-267

Elsevier

Access to resources Recommend Favorite

Toxic and essential trace elements in adolescents

By Bárány Ebba  

Scandinavian Journal of Nutrition, Vol. 46, Iss. 2, 2002-06 ,pp. : 102-103

Informa Healthcare

Access to resources Recommend Favorite

Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

By Ahmed S.B.   Mahgoub S.A.   Babiker B.E.  

Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 159-162

Elsevier

Access to resources Recommend Favorite

Vitamin C content during processing and storage of pineapple

By Uckiah A.   Goburdhun D.   Ruggoo A.  

Nutrition & Food Science, Vol. 39, Iss. 4, 2009-07 ,pp. : 398-412

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Nutritional changes in maize (Zea mays) during storage at three temperatures

By Rehman Z.-U.   Habib F.   Zafar S.I.  

Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. : 197-201

Elsevier

Access to resources Recommend Favorite