Note. β—Carotene, α—tocopherol and γ—tocopherol contents in dry legumes. Influence of cooking;Nota. Contenido de β—caroteno, α—tocopherol y γ—tocopherol en legumbres secas. Influencia de la cocción

Food Science and Technology International

Volumn 4, Issue 6, 1998, Pages 437-441

  Atienza, J ^a   Sanz, M ^a   Herguedas, A ^a   Alejos, J A ^a   Jimenez J J ^a  

^a Servicio de Programas de Salud y Prevención de la Dirección Técnica de Recursos Humanos y Gestión de Centros Gerencia de Servicios Sociales   (Spain)

Author keywords

carotenes; cooking; legumes; tocopherols; vitamins

Indexed keywords

EID: 0007008419     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400608     Document Type: Article

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