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Effect of cooking locally available common bean (Obwelu) on iron and zinc retention, and pumpkin (Sweet cream) on provitamin A carotenoid retention in rural Uganda
Pumpkin is a potential rich source of vitamin A precursors called provitamin A carotenoids (PVACs), while common bean is a potential rich source of iron and zinc. This study evaluated the effect of cooking locally available pumpkin, Sweet cream (Cucurbita moschata) on PVACs retention in Uganda. Furt...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7684624/ https://ncbi.nlm.nih.gov/pubmed/33282243 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1873 |
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