Effect of heat treatment on the biological value of β-carotene added to soybean cooking oil in rats

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 3, 1998, Pages 205-210

  Dutra de Oliveira, José Eduardo ^a   Fávaro, Rosa Maria Duarte ^b   Junqueira Franco, Marcia V M ^a   Carvalho, Camila G ^a   Jordão Jr , Alceu Afonso ^a   Vannucchi, Helio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO ADOLFO LUTZ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; RETINOL; SOYBEAN OIL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; BIOTRANSFORMATION; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; FEMALE; HEATING; LIVER LEVEL; MALE; NEWBORN; NONHUMAN; RAT; THERMOSTABILITY; VITAMIN BLOOD LEVEL; WEIGHT GAIN;

ANIMALIA; GLYCINE MAX;

EID: 0031800235     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809086413     Document Type: Article

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