Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 163-167

  Sungpuag, Pongtorn ^a   Tangchitpianvit, Sommai ^a   Chittchang, Uraiporn ^a   Wasantwisut, Emorn ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Carotene; Cooking; Retinol

Indexed keywords

BETA CAROTENE; RETINOL;

ARTICLE; CONTROLLED STUDY; COOKING; FOOD COMPOSITION; NONHUMAN; THAILAND;

AMARANTHUS CAUDATUS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. PEKINENSIS; COCCINIA GRANDIS; CUCURBITA; GALLUS GALLUS; HEDERA; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0032890182     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00154-X     Document Type: Article

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