Comparison of the mineral and trace element concentrations between 'gazpacho' and the vegetables used in its elaboration

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 7-8, 2008, Pages 660-670

  Méndez, Candelaria Ma Verde ^a   Rodríguez, Elena Ma Rodríguez ^a   Romero, Carlos Díaz ^a   Matallana González, María Cruz ^b   Isasa, Ma Esperanza Torija ^b  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

'Gazpacho'; Cucumber; Garlic; Minerals; Onion; Pepper; Tomato; Trace elements

Indexed keywords

CALCIUM; COPPER; IRON; MAGNESIUM; MANGANESE; MINERAL; POTASSIUM; SODIUM; TRACE ELEMENT; ZINC;

ARTICLE; ASH; CUCUMBER; DRY WEIGHT; FOOD COMPOSITION; GARLIC; NONHUMAN; ONION; PEPPER; TOMATO; VEGETABLE;

COOKERY; FOOD ANALYSIS; MINERALS; TRACE ELEMENTS; VEGETABLES;

ALLIUM CEPA; ALLIUM SATIVUM; CUCUMIS SATIVUS; LYCOPERSICON ESCULENTUM;

EID: 56349126203     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701620300     Document Type: Article

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