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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |