Nutritional composition of selected green leafy vegetables, herbs and carrots.

Nutritional composition of selected green leafy vegetables, herbs and carrots.

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http://www.wikidata.org/entity/Q43777976
Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting PropertiesYield, chemical composition and nutritional quality responses of carrot, radish and turnip to elevated atmospheric carbon dioxide.The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color.Micronutrient composition and acceptability of Moringa oleifera leaf-fortified dishes by children in Ada-East district, Ghana.Dietary Habits and Cognitive Impairment Risk Among Oldest-Old Chinese.Is the use of plants in Jordanian folk medicine for the treatment of male sexual dysfunction scientifically based? Review of in vitro and in vivo human and animal studies.Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives.Evaluation of Minerals, Phytochemical Compounds and Antioxidant Activity of Mexican, Central American, and African Green Leafy Vegetables.Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts.The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso.Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso.Oxalates in some Indian green leafy vegetables.Comparative study of lipophilic and hydrophilic antioxidants from in vivo and in vitro grown Coriandrum sativum.Influence of a cyanobacterial crude extract containing microcystin-LR on the physiology and antioxidative defence systems of different spinach variants.Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.In Vitro Iron Bioavailability of Brazilian Food-Based by-Products.
P2860

Nutritional composition of selected green leafy vegetables, herbs and carrots.

Item
http://www.wikidata.org/entity/Q43777976
description
2001 nî lūn-bûn
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2001年の論文
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年學術文章
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2001年學術文章
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name
Nutritional composition of selected green leafy vegetables, herbs and carrots.
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Nutritional composition of selected green leafy vegetables, herbs and carrots.
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type
label
Nutritional composition of selected green leafy vegetables, herbs and carrots.
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Nutritional composition of selected green leafy vegetables, herbs and carrots.
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prefLabel
Nutritional composition of selected green leafy vegetables, herbs and carrots.
@en
Nutritional composition of selected green leafy vegetables, herbs and carrots.
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P1433
P1476
P2093
P2888
P304
P31
P356
P433
P478
P577
P6179
P698
P356
P1433
P1476
Nutritional composition of selected green leafy vegetables, herbs and carrots.
@en
P2093
P2888
P304
P31
P356
P433
P478
P577
P6179
P698