Brassica Foods as a Dietary Source of Vitamin C: A Review

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 8, 2014, Pages 1076-1091

  Dominguez Perles R ^a   Mena, P ^a   Garcia Viguera C ^a   Moreno, D A ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

ascorbic acid; bioavailability; Brassica; dehydroascorbic acid; health; post harvest; pre harvest; Vitamin C

Indexed keywords

ASCORBIC ACID; BIOCHEMISTRY; CROPS; HARVESTING; HEALTH; NUTRITION; VEGETABLES;

BIOAVAILABILITY; BRASSICA; DEHYDROASCORBIC ACID; POSTHARVEST; PRE-HARVEST; VITAMIN C;

OILS AND FATS;

ASCORBIC ACID;

AGRICULTURE; BIOAVAILABILITY; BRASSICA; CHEMISTRY; COOKING; DIET; ENVIRONMENT; FOOD HANDLING; FOOD QUALITY; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEALTH PROMOTION; HUMAN; METHODOLOGY; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; REVIEW; SPECIES DIFFERENCE;

AGRICULTURE; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; BRASSICA; COOKING; DIET; ENVIRONMENT; FOOD HANDLING; FOOD QUALITY; HEALTH PROMOTION; HUMANS; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; SPECIES SPECIFICITY;

EID: 84893609149     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.626873     Document Type: Article

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