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Southern New Mexico Dietary Practices and Impacts on Carotenoid Content of Traditional Mexican Meals (P06-115-19)
OBJECTIVES: Identify and measure beta-carotene, lutein, zeaxanthin and total carotenoids within traditional Southern New Mexican meals. METHODS: Three traditional New Mexican meals, red chile enchiladas, squash calabacitas, and red chile posole were chosen based on their inclusion of carotenoid cont...
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| 發表在: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Oxford University Press
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6574653/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz031.P06-115-19 |
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