Increasing Vitamin C Content in Plant Foods to Improve Their Nutritional Value—Successes and Challenges

Nutrients - Switzerland
doi 10.3390/nu5093424
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Challenges to Improve the Nutritional Quality of Foods Served by Small Independent Takeaway Outlets

Proceedings of the Nutrition Society
MedicineNutritionDietetics
2018English

Accepted Foods and Their Nutritional Significance

American Journal of Public Health and the Nations Health
1940English

The Occurence of Vitamin C in Foods

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1953English

Studies on the Vitamin C in the Cooked Foods

Eiyo Shokuryo Gakkaishi
1949English

Selenium Bio-Fortification: An Alternative to Improve Phytochemicals and Bioactivities of Plant Foods

Functional Foods in Health and Disease
2017English

Hepatitis C: Recent Successes and Continuing Challenges in the Development of Improved Treatment Modalities

Current Opinion in Pharmacology
Drug DiscoveryPharmacology
2009English

Current Nursing Practice: Challenges and Successes

Journal of Nursing Management
LeadershipManagement
2011English

Using Modern Plant Breeding to Improve the Nutritional and Technological Qualities of Oil Crops

OCL - Oilseeds and fats, Crops and Lipids
BiochemistryAgronomyCrop ScienceFood Science
2014English

Intention to Halal Certification: Challenges in Increasing the Value Added of the Culinary SMEs

2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy