SCOPUS 정보 검색 플랫폼

Plant Foods for Human Nutrition

Volumn 56, Issue 4, 2001, Pages 359-364

Nutritional composition of selected green leafy vegetables, herbs and carrots

(3) Singh, G a Kawatra, A a Sehgal, S a

a CCS HARYANA AGRICULTURAL UNIVERSITY (India)

Author keywords

carotene; Blanching; Carrots; Green leafy vegetables; Herbs; In vitro iron; Ionizable Iron

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; COPPER; IRON; MANGANESE; ZINC;

AMARANTHUS; APIALES; ARTICLE; BRASSICA; CARROT; CHEMISTRY; CORIANDER; MENTHA; NUTRITIONAL VALUE; PROTEIN INTAKE; SPINACH; VEGETABLE;

AMARANTHUS; APIACEAE; ASCORBIC ACID; BETA CAROTENE; BRASSICA; COPPER; CORIANDRUM; DAUCUS CAROTA; DIETARY PROTEINS; IRON; MANGANESE; MENTHA; NUTRITIVE VALUE; SPINACIA OLERACEA; VEGETABLES; ZINC;

EID: 0034787479 PISSN: 09219668 EISSN: None Source Type: Journal
DOI: 10.1023/A:1011873119620 Document Type: Article

Times cited : (140)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.