Effect of cooking on phosphorus and trace elements species in peas

Food Chemistry

Volumn 85, Issue 1, 2004, Pages 31-39

  Koplík, Richard ^a   Mestek, Oto ^a   Komínková, Jana ^a   Borková, Markéta ^a   Suchánek, Miloslav ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Element species; Inductively coupled plasma mass spectrometry; Pea; Phosphorus; Size exclusion chromatography; Trace metals

Indexed keywords

COBALT; COPPER; IRON; MANGANESE; MOLYBDENUM; NICKEL; PHOSPHORUS; TRACE ELEMENT; ZINC;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; GEL PERMEATION CHROMATOGRAPHY; HEAT TREATMENT; LEGUME; MASS SPECTROMETRY; MOLECULAR WEIGHT; NONHUMAN; PEA;

PISUM SATIVUM;

EID: 0242624506     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.05.004     Document Type: Article

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