Literature DB >> 3691354

Beta-carotene content of Tanzanian foodstuffs.

J W Schultink, C E West, F Pepping.   

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Year:  1987        PMID： 3691354

Source DB:  PubMed          Journal:  East Afr Med J        ISSN： 0012-835X


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  3 in total

1.  Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables.

Authors:  T C Mosha; H E Gaga
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

2.  Effect of traditional processing practices on the content of total carotenoid, beta-carotene, alpha-carotene and vitamin A activity of selected Tanzanian vegetables.

Authors:  T C Mosha; R D Pace; S Adeyeye; H S Laswai; K Mtebe
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

3.  Effect of blanching on the content of antinutritional factors in selected vegetables.

Authors:  T C Mosha; H E Gaga; R D Pace; H S Laswai; K Mtebe
Journal:  Plant Foods Hum Nutr       Date:  1995-06       Impact factor: 3.921
  3 in total

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