ShareOven-baking and frozen storage affect folate vitamer retention.
Author(s) : VAHTERISTO L. T., LEHIKOINEN K. E., OLLILAINEN V., KOIVISTOINEN P. E., VARO P.
Type of article: Article
Summary
A high-performance liquid chromatography method for folate monoglutamates was used to study folate vitamer stability in food. Folate vitamers in fish and chicken fillets were determined raw and after oven-baking. Folate stability in liver sausage was also evaluated. Folate vitamer stability in raw beef liver and strawberries was determined during frozen storage.
Details
- Original title: Oven-baking and frozen storage affect folate vitamer retention.
- Record ID : 1999-2971
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 4
- Publication date: 1998
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