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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Caulif...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999783/ https://www.ncbi.nlm.nih.gov/pubmed/33801931 http://dx.doi.org/10.3390/foods10030578 |