SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 2, Issue 8, 2011, Pages 483-504

Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods

(3) Fardet, Anthony a,b Martin, Jean Franois a,b Chardigny, Jean Michel a,b

a CRNH AUVERGNE (France)

b UNIVERSITÉ CLERMONT AUVERGNE (France)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURE; ALCOHOLS; AMINO ACIDS; CARBOXYLIC ACIDS; FERMENTATION; FRUITS; MAGNESIUM; REFINING; SUGARS; TRACE ELEMENTS; VEGETABLES; WINE;

COMMON BEANS; FOLATE CONTENT; FOLATES; LITERATURE DATA; MYO-INOSITOL; PANTOTHENIC ACID; REFINING PROCESS;

THERMAL PROCESSING (FOODS);

ASPARAGUS; PHASEOLUS VULGARIS; VITACEAE;

LIPOTROPIC AGENT;

ARTICLE; CEREAL; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; PLANT; VEGETABLE;

CEREALS; FERMENTATION; FOOD HANDLING; FRUIT; HOT TEMPERATURE; LIPOTROPIC AGENTS; PLANTS, EDIBLE; VEGETABLES;

EID: 80052098519 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c1fo10041f Document Type: Article

Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.