Modification of vitamins B1 and B2 by culinary processes: Traditional systems and microwaves

Food Chemistry

Volumn 71, Issue 4, 2000, Pages 417-421

  Orzaez Villanueva M T ^a   Diaz Marquina A ^a   Franco Vargas, E ^a   Blazquez Abellan G ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Green beans; Riboflavin; Swiss chard; Thiamin

Indexed keywords

RIBOFLAVIN; THIAMINE;

ARTICLE; COOKING; MICROWAVE RADIATION; NONHUMAN; NUTRITION; TEMPERATURE; VEGETABLE;

BETA VULGARIS CICLA;

EID: 0343353903     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00131-X     Document Type: Article

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