Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand

This study determined vitamin D content in commonly consumed fish in Thailand and the effects of different cooking methods on vitamin D retention. Five species of freshwater fish and four species of marine fish were purchased from three representative markets. All of the fish were individually prepa...

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Detalles Bibliográficos
Autores principales: Sridonpai, Piyanut, Judprasong, Kunchit, Tirakomonpong, Nichaphan, Saetang, Preecha, Puwastien, Prapasri, Rojroongwasinkul, Nipa, Ongphiphadhanakul, Boonsong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947738/
https://www.ncbi.nlm.nih.gov/pubmed/35327242
http://dx.doi.org/10.3390/foods11060819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947738/
https://www.ncbi.nlm.nih.gov/pubmed/35327242
http://dx.doi.org/10.3390/foods11060819

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